3 to 4 lbs. beef roast
3 tbsp. flour
3 tbsp. lard or drippings
1/2 tsp. salt
2 pkgs. onion soup or 1 med. onion
1 1/2 c. water
Flour for gravy

Dredge meat in flour. Brown in lard or drippings. Combine salt, onion or onion soup and water and roast. Cover tightly and cook slowly for 2 1/2 hours or until meat is tender. Make gravy and serve with roast, if desired.