1 (3 to 4 lb.) rump roast
3 tbsp. salad oil
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. onion rings
1/4 c. chopped green pepper
1/2 c. chopped celery
3 1/2 c. stewed tomatoes
1/2 c. sliced stuffed green olives
6 drops of hot pepper sauce

Brown meat in oil in Dutch oven; sprinkle with salt and pepper. Add onion rings, green pepper and celery to skillet; saute until tender. Add all remaining ingredients; stir to break tomatoes. Spoon sauce over meat; cover. Simmer for 2 hours and 30 minutes to 3 hours or until meat is tender. Thicken gravy with flour, if desired. Yield 6 to 8 servings.