3 or 4 lb. rump roast
3 tbsp. fat
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. sliced onions
1/4 c. chopped green pepper
1/2 c. chopped celery
1 can tomatoes
1/2 c. stuffed olives, sliced
6 drops hot pepper sauce

Brown meat in fat in Dutch oven. Sprinkle with salt and pepper. Add onions, green pepper and celery to skillet. Saute until tender. Add remaining ingredients. Stir to break tomatoes, spoon sauce over meat. Cover and simmer 2 1/2 to 3 hours until meat is tender. It's the olives that make it special so don't leave them off the recipe.