* Exported from MasterCook * Brazilian Olive Stuffed Pot Roast Recipe By : Houston Chronicle Serving Size : 4 Preparation Time :0:00 Categories : Foreign Foods Pot Roasts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c Canned pitted ripe olives 1/3 c Parsley -- chopped 1/4 c Parmesan cheese -- freshly grated 3 ts Chili powder 1/2 ts Salt 1 ts Garlic -- pressed 5 lb Cross rib beef roast 1/2 c Onion -- chopped 8 oz Can tomato sauce 4 Carrots 4 Zucchini 1 tb Flour Drain 1 c ripe olives, saving liquor. Chop ripe olives finely. Mix with parsley, cheese, 2 ts chili powder, salt and garlic. Make about 15 slits in roast, using long, thin-bladed knife (or larding needle). Force ripe-olive mixture down into slits. Brown roast slowly on all sides in an oiled skillet or Dutch oven. Drain off and discard fat that accumulated in pan. Add onion to meat and brown lightly. Mix tomato sauce with 1/2 c liquor from olives and remaining ts of chili powder and pour over roast. Heat to boiling, turn heat low, and cover pan. Simmer about 2 hours, or until meat is tender, basting once or twice. Pare and cut carrots into thick diagonal slices. Wash zucchini and cut into halves. Add carrots to meat 30 minutes before meat is done. Cook 15 minutes. Add zucchini and remaining ripe olives and cook 15 minutes. When meat and vegetables are tender, remove to heated serving dish. Skim fat from remaining pan liquid. Mix flour with 2 tb cold water. Add a little of the hot liquid, then combine with remaining liquid in pan. Cook, stirring until mixture boils and thickens. Serve with sauce over meat and vegetables. - - - - - - - - - - - - - - - - - - Notes: Makes dinner for 4 with some pot roast left.