14 oz. whole canned tomatoes, not drained
2 cups spanish onion, finely sliced
2 garlic cloves, finely chopped
1 3/4 lb. lean roast beef, boneless
1/4 cup water
2 potatoes, washed (not peeled), sliced
1 tbsp. cornstarch
1 tbsp. cold water

Serves 4

Recipe from Linda's Kitchen

Preheat the oven to 325 degrees.

Combine the tomatoes, half the onions and garlic in an oven ready pan.  Place the roast beef on top.  Cover the roast with the remaining onions and garlic.  Season to taste.  Pour in 1/4 cup water and cover. 

Cook for 2 1/2 to 3 hours or until the meat is tender.  Add the slices of potato 15 min before cooking is complete.

Place the roast and the onions on a serving platter and cover with a sheet of aluminum foil.  Let sit for 10 min. to make carving the roast easier.

Add water to the oven ready pan until you have approximately 1 cup of liquid.  Dilute the cornstarch in the cold water and add it to the cooking juices.  Reduce, over med. high heat for 2 or 3 min.

Carve the roast in thin slices and serve with the sauce.