A young and old cowboy's favorite.
1 (2 pound) round, chuck or rump roast
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 small onion, chopped
1 small green pepper, chopped
1 stalk celery, thinly sliced
1 (16 ounce) can stewed tomatoes, undrained
Combine flour, salt and pepper. Beat onto both sides of meat.
In large skillet or Dutch oven heat oil over medium-high heat; brown meat. Add remaining ingredients and simmer for 1 1/2 to 2 hours until meat is fork tender.