3-4 lb. beef roast
2 c. water
Sliced onion
Whole potatoes
Whole carrots
Quartered cabbage
Salt
Pepper

In a Dutch oven or deep pan, brown meat on all sides in a little hot fat. Add water to meat. On top of meat, put vegetables. Season to taste. Cover pan with lid.

Place pan in center of oven and cook at 325 degrees for 4-5 hours. After meat and vegetables are removed from pan, liquid may be thickened for gravy, if desired. Start by 8 a.m. Sunday morning and your meal will be ready when you arrive home at 12:30 p.m.