3 1/2 – 4 lb. beef roast (round, butt or shoulder)
1 teaspoon salt
3 tablespoons hot oil
2 tablespoons flour
1/2 teaspoon pepper
1 quart water
Dredge meat in flour mixed with 1/2 teaspoon salt. Place meat in pot with hot oil. Brown on all sides. Add four to oil. Put a lid on the pot. Cook until flour is brown. Add 1/2 teaspoon salt, pepper and water. Bring to a boil. Cut down to simmer and cook until meat is fork tender and gravy is of the consistency of your liking.
(Use your own imagination. This is delicious and easy, but like everything else, you must watch the pot!)