4 pounds Beef roast
1 1/2 teaspoons olive oil
2 onions, finely chopped
2 tablespoons Italian seasoning
8 large tomatoes
4 cloves garlic, minced
1 teaspoon chopped fresh ginger root
1 teaspoon crushed red pepper flakes
1 teaspoon salt
4 tablespoons dried pimento peppers
4 slices pepperjack cheese
2 teaspoons Worcestershire sauce, or to taste
Heat oil in a large, heavy skillet over medium heat. Saute vegetables for a few minutes, then stir in oil. Remove skillet from heat.
Stir in onion, garlic, and ginger; stir brown on all sides but the top. Sprinkle with cracked pepper flakes. Add salt and pepper.
Cover heat, but cook for about 30 seconds. Place tomatoes and peppers in a large bowl. Season with Italian seasoning, and mix all with 5 tablespoons flour. Transfer to skillet.
Bake uncovered for 30 minutes, or until internal pork is sliced by hand. Reduce heat to medium, and bring to a gentle simmer. Add Worcestershire sauce and Worcestershire sauce to skillet; simmer for about 5 minutes.
Slice meat into thinner strips; use toothpicks to dab excess fat from each strip of meat over bottom and side of roast. Repeat with meat strips and vegetables. Serve with Italian mixture.
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