Italian Pot Roast

6 ounces fresh mushrooms
1 cup hot water
2 tablespoons vegetable oil
2 large onions, chopped
1 (3 to 4 pound) chuck roast
1/2 teaspoon salt (cancel if tenderizer is used)
1/4 teaspoon each pepper and ginger
4 cloves garlic, minced or mashed
1 (8 ounce) can tomato sauce
1 (2 1/4 ounce) can sliced black olives

Wash mushrooms and soak in 1 cup hot water for at least 30 minutes. Drain, discard soaking liquid and slice in 1/4-inch strips.

Heat oil in large heavy stew pot (or Dutch Oven), add onions and cook until golden brown. Remove with slotted spoon and reserve. Sprinkle with salt (or tenderizer), pepper and ginger. Brown both sides in oil remaining in pot. Distribute onions and garlic around meat, cover and cook over very low heat for one hour.

After 1 hour add mushrooms, tomato sauce, and olives. Cover and simmer 1 to 2 hours longer.

Drain off liquid and skim off any excess oil and fat. Dissolve 2 to 3 teaspoons cornstarch in liquid and return liquid to pot and simmer for 15 minutes until gravy thickens.

Serves 6 to 8.