Olive Surprise Roast
1 jar (41/2 ounces) pimiento- stuffed small olives, drained
1 large onion, sliced
1 can (10 3/4 ounces) condensed tomato soup
3 tablespoons shortening
1 soup can hot water
With point of knife, make about 5 deep crisscross gashes in a circle as far in as the middle on each end of roast.
Open gashes; push about 5 olives into each.
Melt shortening in Dutch oven; brown meat over medium heat, 15 minutes.
Place onion slices on meat.
Mix soup and water; pour over meat.
Cover tightly; simmer on top of range or in 325° oven 2 1/2 hours or until tender.
Place meat on warm platter; keep warm while making Tomato Gravy.