Swiss Roast
Miz Helen's Kitchen
21/2 to 3 pound Chuck Roast (we use a local grower, grass fed)
1 tablespoon olive oil
2 Green Bell Peppers Seeded and sliced
3 yellow onions medium sliced
4 stalks celery ribs chopped medium
2 garlic cloves chopped
2 cups stewed tomatoes with juice
2 cups tomato sauce
1 teaspoon celery seed
1 teaspoon thyme
2 teaspoon parsley
Salt and Pepper to taste
1 cup water
Season the meat with Salt and Pepper and dust with the flour of your choice. In a hot Dutch Oven Pot, heat the olive oil and sear the seasoned Roast on both sides. Add the peppers, onions, celery and garlic. Sprinkle the remainder of the seasons on top of the meat, peppers, onions and celery. Pour the stewed tomatoes and tomato sauce on top of the meat and veggies. Add the water and cover the pot.
Cook in a 350 degree oven for 1 1/2 hour.