This classic recipe is from My Best Meat Recipes, published in 1945.

Ingredients

• Arm or blade pot-roast (beef) – 4 to 5 lbs.
• Lard or drippings – 2 to 3 tbsp.
• Carrots – 6 med.
• Onions – 6 med.
• Potatoes – 6 med.
• Water – As needed
• Salt – 3 tsp.
• Pepper – 1/2 tsp.

Method

1. brown the pot-roast slowly in lard or drippings.

2. Season with salt and pepper.

3. Add 1/2 cup water, cover closely and cook slowly about 3 – 1/2 hours or until tender. Add more water as needed.

4. About 45 minutes before the end of cooking time add potatoes, onions and carrots.

5. Remove meat and vegetables and make gravy from the cooking liquid.

Serves 8 to 10