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Pot Roast of Beef-Gravy

Nearly any of the tougher meats may be used. The rump or lower part of the round is preferable. Wipe meat, sear in hot frying pan, or in the kettle for roasting. Lard outer surface if meat is lean, or few slices of salt pork may be cooked with meat. After meat is seared, add cup boiling water to 2 pounds meat, and cover tightly. Cook slowly until meat is very tender and well browned, adding only enough water to prevent burning. Season when nearly done. Serve with brown gravy made with liquid left in the pan. Instead of water, strained tomatoes may be used with pot roast. For seasoning, in addition to salt and pepper a bit of bay leaf, parsley, a few cloves, or slices of carrot may be cooked with the roast.