Big Mama's Pot Roast

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Ingredients:

1/4 cup olive oil, divided
1 large clove of garlilc, crushed
1 tablespoon minched fresh parsley
1 teaspoon ground cinamon
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon ground bloves
1/4 teaspoon peper
1 4 to 5 pound bottom round roast
3/4 cup chopped onion
2/3 cup minced green pepper
1 (16-ounce) can crushed tomatoes
cup dry red wine
1/2 cup fresh orange juice
1 tablespoon cornstarch
1/4 cup cold water

Directions

Combine 2 tablespoons oil, garlic, and next 6 ingredients in a small bowl; rub herb mixture over entire surface of roast. Cover and chill 5 to six hours. REmove roast from refrigerator; let stand for 30 minutes.

Brown roast in remaining 2 tablespoons of oil in a large Dutch oven. REmove roast, reserving drippings in pan. Cook onion and green pepper in drippings in pan over medium high heat, stirring constantly, unti tender. Return roast to pan; add tomatoes, wine and orange juice. Bring to a boil; cover, reduce heat, and simmer 3 to 4 hours or unti meat is tender, turning occasionally.

Remove roast, reserving liuid in pan; let roast stand 20 minutes. Combine cornstarch and water, stirring until smooth. Stir into liquid i pan; cook over medium heat, stirring constantly, until slightly thickened. SErve roast with warm sauce. 10 servings