Recipe and photograph courtesy of Texas Beef Council - used with permission.
A young and old cowboy's favorite.
Serves 6.
1 (2 pound) round, chuck or rump roast 1/2 cup flour 1 teaspoon salt 1 teaspoon pepper 1 tablespoon vegetable oil 1 small onion, chopped 1 small green pepper, chopped 1 stalk celery, thinly sliced 1 (16 ounce) can stewed tomatoes, undrained
Combine flour, salt and pepper. Beat onto both sides of meat.
In large skillet or Dutch oven heat oil over medium-high heat; brown meat. Add remaining ingredients and simmer for 1 1/2 to 2 hours until meat is fork tender.
