Cut slits in a beef rump roast - about 4 lbs.

Stuff slits with the following mixture which is pureed in a food processor:

2 oz. salt pork

8 black olives (pitted)

8 stuffed green olives

1 - 2 cloves fresh garlic

Season roast with salt and pepper and dredge roast in flour.  Brown in hot olive oil using an oven proof pan.

Add:

1 large onion, sliced thin

1/4 c. raisins - and saute for a bit.

Add 1 large can of crushed tomatoes, adding salt and pepper to the tomatoes.

Cover and place in preheated 350* F. oven for 2 1/2 hours, adding water if needed.

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