Mexicali Pot Roast

3 tablespoons oil or margarine3-pound boneless pot roast1 cup water1 can (about 15 ounces) whole or crushed seasoned tomatoes1 can (6 ounces) tomato paste1 jalapeno pepper, diced1 onion, sliced1 rib celery, chopped, with leaves1 bay leaf1-2 tablespoons parsley flakes1-2 tablespoons garlic powder1-2 tablespoons onion powderSalt and pepper to taste1 green pepper, sliced, optional2 cups fresh or canned green beans, optionalHeat oil or margarine in Dutch oven and brown pot roast on both sides. Add water, tomatoes, tomato paste, jalapeno pepper, onion, celery, bay leaf, parsley, garlic and onion powders, salt and pepper. Cook, covered, over low heat - do not boil - until tender, 2 to 3 hours. During last 30 minutes add green pepper or green beans if desired.Serves nine.Nutrition values per serving: 431 calories, 28 g fat (11 g saturated), 13 g carbohydrates, 3 g fiber, 31 g protein, 101 mg cholesterol, 333 mg sodium.