TO WHOM THIS MAY CONCERN:
A WHILE BACK I GOT A RECIPE FOR TUSCAN POT ROAST...I DIDN'T SAY THANKS...I JUST STORED IT IN MY COMPUTER FILE FOR A LATER DATE. THAT WAS VERY IMPOLITE OF ME BECAUSE WHEN I FINALLY MADE IT...IT WAS WONDERFUL. WHAT I AM TRYING TO SAY HERE IS SOMETIMES WE UTILIZE A COMMENT OR A RECIPE OR A SUGGESTION BUT NEVER GIVE THANKS....AND THANKS IS SO VERY MUCH CHERISHED BY THE PERSON WHO TOOK THE TIME TO LOOK UP THE ANSWER TO THE PROBLEM AND SEND IT BACK TO YOU. I HONESTLY CAN SAY THAT I HAVE BEEN GUILTY OF THIS MYSELF. ESPECIALLY WHEN OUR DOG DIED AND I REACHED OUT WITH THE MESSAGE "ISO A RECIPE FOR A BROKEN HEART"...SO MANY OF YOU CAME TO MY RESCUE AND IT HAS TAKEN ME THIS LONG TO FINALLY CONFRONT IT... TO SPEAK OF IT AND TO SAY TO ALL OF YOU A BIG THANKYOU!!!
ANYWAY I GUESS WHAT I'M TRYING TO SAY IS...WEATHER YOU USE THE RECIPE OR NOT...MAKE A STATEMENT...SAY SOMETHING! THE PERSON WHO OFFERED THE RECIPE WOULD LOVE TO HEAR FROM YOU.
SO WITHOUT FURTHER ADUE HERE IS A GREAT RECIPE FOR A POT ROAST THAT IS WONDERFUL FOR A HOT SUMMER SUPPER. NOW NORMALY I KNOW THAT WHEN YOU THINK POT ROAST YOU THINK OF HEARTY WINTER STUFF. NOT SO WITH THIS... TRY IT!!

TUSCAN POT ROAST
1 (5pd) top or bottom round roast
3 tbsp cooking oil
1 cup red wine
1 cup water
2 green peppers, chopped
2 tomatoes, seeded and chopped
2 cups pitted ripe olives, quatered
1 bunch green onions, sliced
2 cloves garlic, crushed
1 tsp salt
2 tbs wine vinegar
1/2 cup butter, melted
Brown beef on all sides in oil. Add wine and water to meat, cover, simmer 2 1/2-3hrs until meat is fork tender. Meanwhile, mix together remaining ingredients except butter. Whenbeef is tender, place on large piece of foil. Carve beef into slices about 3/4 of the way
through. Pour melted butter over top of meat and between slices. Pack ripe olive mixture over all. Fold foil around meat and let marinate for about an hour. Finish slicing meat and serve.
Makes 6 servings.

AGAIN MY HAT IS OFF TO THE PERSON WHO EVER YOU ARE...WHO SENT THIS IN!!
LINDA :)