8 Servings

Ingredients:
1/4 tsp. marjoram
1 tbsp. minced parsley
2 tsp. salt
1 clove garlic, minced
1 tsp. cinnamon
1/4 tsp. ground cloves
4 tbsp. olive oil, divided
4-5 lb. rump roast
1 bell pepper, finely chopped
1/2 cup chopped onion
2 cups canned tomatoes
1 cup red wine
1 tbsp. lemon juice

Directions:
Make a paste of the herbs, salt, garlic, and spices. Beat in 2 tbsp. olive oil. Rub into meat on all sides, and let stand at room temperature for one hour.
Heat remaining olive oil in large pot and brown meat on all sides. Add bell pepper and onion and cook about 5 minutes. Add tomatoes, wine, and lemon juice.
Cover tightly and cook over very low heat for 3 to 4 hours.

Counts per entire recipe:
55.09/ 3965.74/ 171.32/ 49.2

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
6.89/ 495.69/ 21.42/ 6.15