1 (1 1/2 pound) pot roast
3 garlic cloves, crushed
1 teaspoon salt
1 tablespoon vinegar
1 onion, cut into small pieces
1 tablespoon olives and capers
2 tablespoons Red Oil (oil with annatto)
3 potatoes, cut into halves

Season the meat with garlic, salt and vinegar. Make small holes in the meat and fill with chopped onions olives and capers. Brown the meat in the Red Oil. Sauté the potatoes. Cover with water. Season to taste. Cook for 45 minutes covered, over low heat.