4 to 5 lbs. sirloin tip
2 lg. onions, chopped
1 green pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 c. ketchup
1 (28 oz.) can stewed tomatoes
1/4 c. cider vinegar
1/3 c. brown sugar
1 tsp. chili powder
1 tsp. each dry basil, oregano, cinnamon, salt & liquid smoke
Oil for browning meat

Brown meat on all sides in 8 quart pot. Remove from pot, add green pepper, garlic, onion and celery. Cook until onions are limp. Add ketchup, tomatoes, brown sugar and chili powder. Stir in spices. Simmer, uncovered for 10 minutes. Place meat and sauce in 4 quart casserole dish and bake for 3 hours at 325 degrees. Let cool and refrigerate. (Do not refrigerate in cast iron.) Next day, slice meat. Return to casserole. Cover and cook at 350 degrees for 50 minutes. Serve on rolls.