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Pot Roast of Beef With Browned Potatoes

Wipe beef with damp cheesecloth, put into iron kettle or frying pan, and sear well on all sides. Add 2 tablespoons cut onion, 1 tablespoon salt, 1/4 teaspoon pepper and 2 cups boiling water; reduce heat and boil slowly 1 3/4 hours; add water as it boils away, 1 cup at a time. After adding potatoes, boil 30 minutes. Place meat in center of hot platter and potatoes around edge. Mix 1 tablespoon flour with a little cold water, add to gravy and boil. If not brown enough, add 1 tablespoon caramel. Pour over meat and sprinkle with chopped parsley. Carrots cut in small pieces may be added with potatoes if desired.