Pot Roast

• 2½ lbs. of beef (chuck or rump)
• 1 pint boiling water
• 1

Season and prepare meat as desired, and sprinkle over with flour. Heat the fat and fry the onion in it until light brown; add the meat, brown on all sides to harden the albumen to keep in the juices. Pour on the boiling water, and then let simmer slowly until tender. Add a little boiling water to prevent burning. Sliced or stewed tomato laid on top of the meat one-half hour before serving makes