4 lbs. beef (round, rump, chuck)
1 tbsp. shortening
1/2 c. boiling water
1/2 tsp. salt
1/4 tsp. pepper

Brown meat on all sides in shortening in Dutch oven. Sprinkle with salt and pepper. Add some onions for flavor. Place rack under meat and pour 1/2 cup of boiling water (to which you have added 1 bouillon cube) over meat. Cover and cook in a slow oven, 325 degrees, about 2 1/2 hours. Look at meat occasionally and add water if necessary. When done, remove meat, skim off the fat and make gravy from juices in pot. Serves 6-8.