Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        boneless pot roast -- cut 1/2" thick
                        slices
   2      tablespoons   oil
   6                    tomatoes -- peeled and
                        -- quartered
   4      ounces        sliced mushrooms - -- (1 can), with liquid
     1/2  cup           pitted black olives
   1                    garlic clove -- crushed
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1      pinch         dried sweet basil
   1                    bay leaf

Preparation:

In Dutch oven or large, heavy saucepan, heat oil. Add meat and cook until well browned on both sides. Pour fat off pan. Add to pan, tomatoes, mushrooms and juice, olives, garlic, salt, pepper, basil, and bay leaf. Bring to boil. Cover tightly and simmer for 3 hours, or until meat is tender. Serve hot. Serve with macaroni. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin