Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Pot Roast

Season a solid piece of beef, either the round or vein, with salt and pepper. Dredge with flour. Brown in a frying pan with a small amount of fat. Place in kettle, add one cup boiling water, cover closely, and cook in slow oven until meat is tender. If the water cooks away, add just enough to keep the meat from burning. Serve hot with [Brown Gravy] or [Tomato Sauce].