Puerto Rican Pot Roast
["4 1/2 to 5 lb. boneless beef chuck roast", "1 large onion, sliced", "2 Tbsp. cooking oil", "1 medium green pepper, diced", "1 c. water", "1/4 c. cornstarch, dissolved in 1/4 c. water", "1 (3 oz.) bottle drained stuffed olives", "1/2 c. diced celery", "2 (8 oz.) cans tomato sauce", "1 tsp. salt", "1 tsp. pepper"]
["Insert olives into deep cut slits in meat.", "Heat oil in heavy pan and brown well on all sides.", "Add onion, celery, green pepper, tomato sauce, 1 cup water, salt and pepper.", "Bring to a boil and cover until meat is tender.", "Turn meat occasionally during cooking.", "Remove all meat.", "Add cornstarch mixture to pan and simmer 10 minutes.", "Serve sauce over meat slices."]
["boneless beef chuck roast", "onion", "cooking oil", "green pepper", "water", "cornstarch", "olives", "celery", "tomato sauce", "salt", "pepper"]