Pot Roast

POT ROAST
2 tablespoons shortening
4-4 1/2 pounds beef rump roast
Flour
2 tablespoons water
2 tablespoons salt
1/4 teaspoon pepper
1 onion, sliced
Carrots
Potatoes
Preheat Dutch oven. Melt shortening in oven. Dust meat
with flour; brown on all sides. Add water; sprinkle meat
with salt and pepper; place onion on top; cover. Cook
until meat is fork tender. Potatoes and carrots may be
added during last part of cooking. Serves 8.