3 lb. sirloin tip roast with all visible fat removed

a little olive oil

a couple of onions, chopped

several potatoes & carrots, peeled and chopped

a few stalks of celery, sliced

10 oz. each ~ frozen corn, lima beans, green beans, peas

32 oz. canned, chopped tomatoes or 1 quart home canned tomatoes with the a little of each of the following spices stirred in ~ Lawry's Seasoned Salt, parsley flakes, freshly ground pepper, dried dill weed, celery seed

Rinse meat and add to sizzling oil in a large, heavy bottomed pan or Dutch oven. Sear on all sides (you may have to hold your roast, because you want all surfaces well-browned)

Add water to cover and bring to boil. Cover and simmer till roast is cooked through. Remove and cool enough to remove any remaining fat and cut into bite-sized pieces.

Return to water and add fresh vegetables. Bring to a boil and then reduce heat and add frozen vegetables. Add tomatoes and let simmer for several hours. Adjust seasonings and ladle into bowls.

I always serve with a loaf of home made bread or crusty bread (place French or Italian bread on rack in an oven heated to 350. *Bake* about ten minutes or until crust sounds hollow when tapped).