4 lb Beef rump roast

2 oz Salt pork, chopped

8 Black olives

8 Stuffed green olives

1 lg Can crushed plum tomatoes

Flour for dredging 1 lg Onion, sliced

Salt/pepper 1/4 c Raisins

4 T Olive oil

1 Garlic clove, chopped

Cut slits into meat and stuff alternately with black olives, stuffed olives, bits of garlic and salt pork. Dredge the meat with flour and brown in hot oil. Add tomatoes, raisins, and onions; season with salt and pepper. Cover and cook in moderate 350 degree oven 2 1/2 hours or until tender. Check occasionally, and add water if needed.