SAVORY WESTERN STYLE ROAST

* 3 pounds boneless beef or venison, rump roast
* Western Sizzle Seasoning (Steak, Deer, or Elk)
* 4 slices bacon, chopped coarsely
* 2 onions, chopped coarsely
* 2 cans (14 1/2 ounces) peeled tomatoes, undrained
* 1/2 c. dry red wine or beef broth
* 1/4 c. sliced green olives with pimientos, drained
* 3 T. drained capers

Sprinkle roast liberally on all sides with Western Sizzle Seasoning. Place in a glass baking dish; cover with plastic wrap. Refrigerate 2-4 hours. In Dutch oven, fry bacon until just crisp. Remove bacon with slotted spoon; set aside. Brown roast very well on all sides in drippings. Remove roast; set aside. Add onions to bacon drippings; cook over medium heat until tender-crisp. Add bacon pieces and remaining ingredients to Dutch oven; stir to blend. Return roast to Dutch oven. Cover and cook in 350 F oven until done, 1 1/2 to 2 1/2 hours. Serve juices with sliced meat.
Makes 6-8 servings.