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Stove Top Pot Roast

one 4 to 5 pound boneless sirloin tip roast
3 stalks celery, cut into 2i inch pieces
1 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of dry mustard
1/4 cup of water
6 medium size red potatoes, peeled and cubed
1/4 cup of vegetable oil
4 medium onions, quartered
two 14 1/2 ounce cans of stewed tomatoes, drained

Combine roast, celery, salt, pepper, mustard, and water in a large Dutch oven. Bring to a boil; cover and simmer 2 hours.
Sauté potatoes in oil in a heavy skillet over medium heat until browned. Add potatoes to roast, reserving pan drippings in skillet. Sauté onion in reserved pan drippings until lightly browned. Add onion and tomatoes to roast. Cover and cook over medium heat 30 minutes or until vegetables are tender. Transfer roast to a platter and serve with vegetables. Yield: 8 to 10 servings

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