POT ROAST WITH VEGETABLES

Ingredients:

• 2 lbs. brisket, rump, or bottom round roast
• Lard or meat drippings
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 large carrot, chopped
• Salt (to taste)

Instructions:

1. Chop the vegetables and simmer them with fat until lightly browned in the pot.
2. Put the meat in without adding water, cover tightly, and simmer.
3. Place in the oven and bake at a medium temperature for 2 to 2½ hours.