3 or 4 lb. beef roast
Salt and pepper
3 tbsp. vegetable oil
Potatoes and carrots (optional)

Cut visible fat from meat; heat oil in large skillet or roast pan; brown meat on both sides; drain off oil, if desired. Sprinkle salt and pepper over meat. Add 1/2 cup water; cover tightly and put into 225 degree oven. Cook 2 to 3 hours. Meat will be very juice and tender; this is due to the slow cooking process, which also prevents very little shrinkage. Whole carrots and whole potatoes may be added to roast after 1 hour of cooking.