Ingredients:

3 to 4 pounds beef pot roast
fat
1/2 teaspoon onion seasoning
2 teaspoons salt
dash spiced salt
dash of pepper

Directions:

Melt fat in a heavy Dutch oven or deep heavy skillet. Brown on all sides over moderate heat, then combine seasonings, add to meat with 1/2 cup of water. Cover the pan and cook over low heat for 2 1/2 to 3 hours, or until done, adding a little moisture from time to time as needed. vegetables may be added about 45 minutes before the end of the cooking period.

To Make Gravy-Remove meat and vegetables to a hot platter and keep warm. Pour off all but about 1/4 cup of fat in the pan, add water to make 2 1/2 cups. Combine 1/4 cup of flour with cold water to make a smooth paste, add to the water and fat and cook and stir until the resulting gravy is smooth and thickened. Add more seasoning, if necessary, and serve at once.

Makes 4 to 6 servings

Variations:

1. Add mustard, celery salt or garlic seasoning after the roast is browned.
2. Add tomato juice, other vegetable juices, fruit juices, sweet pickle juice or meat stock instead of water in cooking roast. If pickle or fruit juices are concentrated, dilute with a little water.
3. Pour barbecue or Creole sauce (see our recipes on sauces) over meat during last hour of cooking.
4. Serve with rice, noodles dumplings or onion shortcake instead of usual vegetables.