3 to 4 lb. chuck or rump roast
1 tsp. seasoned salt
1 c. onion rings
3 tbsp. fat
1/4 tsp. pepper
1/4 c. chopped green pepper
1/2 c. chopped celery
1/2 c. sliced stuffed green olives
1 can (1 lb. 3 oz.) can tomatoes
6 drops hot pepper sauce

Brown meat in fat in Dutch oven; sprinkle with salt and pepper. Add onion rings, 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. Thicken gravy with flour. Serves 4 to 6. Delicious over rice.