4 or 5 lb. roast
2 tbsp. salt
3 tbsp. flour
1 tsp. black pepper
6 or 7 lg. potatoes
4 tbsp. bacon drippings or lard

Mix salt, pepper and flour. Rub into roast on each side.

Heat iron skillet, add 2 tablespoons drippings, brown roast on one, add other 2 spoons of grease brown on other side.

Put in roasting plastic bag and add 2 tablespoons flour underneath roast. On top put remainder of leftover flour, pepper and salt mixture on top of roast along with 1 small chopped onion or half of large onion, 3/4 cup of water. Seal bag with plastic strip. Make 3 or 4 (1/2 inch) slits in top of bag.

Place in roasting pan with lid. Let cook at 300 degrees for 1 1/2 hours, then turn oven to 400 and cook 45 minutes to 1 hour longer.

Save brownings from skillet where roast was cooked. Add to juice after roast gets done and a tablespoon of flour to thicken. Cook until thick. Makes delicious gravy, add more water if needed.

Peel potatoes, quarter, then put water enough to cover. Add 1 teaspoon salt and 1 teaspoon of bacon drippings. Cook slowly until done. Leave small amount of water. Mash to the consistency of creamed potatoes, serve while hot with gravy from roast over them, black pepper to suit taste.

This isn't as fattening as creamed potatoes.