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Back to Pot Roast

              Olive Pot Roast

1 1/2 c canned pitted ripe olives
1/3 c chopped parsley
1/4 c freshly shredded Parmesan cheese
3 tsp chili powder
1/2 tsp salt
1 tsp pressed garlic
1 5 lb cross rib beef roast
1/2 c chopped onion
1 8-oz can tomato sauce
 4 carrots 4 zucchini
1 tbsp flour

Drain 1 c ripe olives, saving liquor. Chop ripe olives finely. Mix with parsley, cheese,
2 tsp chili powder, salt and garlic. Make about 15 slits in roast, using long, thin-bladed knife
(or larding needle). Force ripe-olive mixture d own into slits. Brown roast slowly on
all sides in an oiled skillet or Dutch o ven. Drain off and discard fat that accumulated in pan.
Add onoin to meat and brown lightly. Mix tomato sauce with 1/2 c liquor from o lives and remaining tsp
 of chili powder and pour over roast. Heat to boiling, turn heat low, and cover pan.
Simmer about 2 hrs, or until meat is tender, bas ting once or twice. Pare and cut carrots into thick diagonal slices.
Wash zucchini and cut into ha lves. Add carrots to meat 30 min before meat is done. Cook 15 min.
Add zucchini and remaining ripe olives and cook 15 min.
When meat and vegetables are tender, remove to heated serving dish. Skim fat from remaining
pan liquid. Mix flour with 2 tbl cold water. Add a little of th e hot liquid, then combine with
remaining liquid in pan. Cook, stirring until mixture boils and thickens. Serve with sauce
over meat and vegetables.

Falling in love, we said; I fell for him. We were falling women. We believed in it, this downward motion: so lovely, like flying, and yet at the same time so dire, so extreme, so unlikely.