1 (5 to 7 lb.) rump or bottom round of beef
1/2 tsp. salt
1/2 tsp. pepper
1 med. onion
4 med. carrots
2 celery stalks
1 c. water
1 lg. tomato

Preheat oven to 350 degrees. Sprinkle beef with salt and pepper, place in large skillet. Brown meat on fat-side only. While meat is browning, prepare vegetables. Slice onion thin. Pare carrots, cut carrots and celery in 1-inch pieces. Peel tomato and cut in chunks. When meat is well browned, remove from skillet; place in roasting pan. Add onion to skillet; saute until golden. Spoon onion over meat; surround with vegetables. Add 1 cup water, roast, covered 2 1/2 to 3 hours.