3 lb. sirloin roast
1 can cream chicken soup
1 red pepper, sliced
1 onion, sliced
2 stalks celery
2 tbsp. soy sauce
8 carrots cut up in chunks
2tbsp. oil
1 can of peas

Slice roast into three chunks. Brown in oil in a dutch oven. Brown peppers and onions. Add salt, soy sauce to taste and some pepper. Add carrots. Cover with heavy lid and let simmer for 1 hour. (Check to make sure its not burning. You can add a little liquid.) After an hour, add some water just to moisten, let cook another 1/2 hour. Uncover and add can of peas and concentrated cream of chicken soup, bring to boil and serve with some fresh bread. (I sliced the roast into serving size pieces.)