Pot Roast
Pot roast calls for brisket or round and is one of the cheaper dishes of meat. Wipe the beef with a clean, wet cloth; sear by placing in a hot frying pan and turning until the entire surface is browned, then put in a kettle with not more than a cup of hot water; cover tightly and keep just below the boiling point. Do not let the meat boil dry, but add only enough water to keep it from burning. Cook until tender and add pared potatoes one half hour before it is done. Serve with brown sauce made from the fat in the pot.