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Tomato Pot Roast

Rub over with flour surface of a 4 pound piece of beef cut from lower round, and season it with salt and pepper. Finely chop 2 onions and fry them until brown in 3 tablespoons melted Crisco. Remove onions, put in meat, and cook it until well browned on all sides. Add can of tomatoes and 2 quarts water, cover, and let simmer for about 2 hours, or until meat is tender. Remove meat; thicken and strain liquor. Cut meat in slices and serve in sauce, or use cold for lunch.