3 lbs. roast, cut from end of bone
1 c. water
1/4 lb. butter
1 med. size onion, minced
2 tbsp. lard

Put roast in a roaster or Dutch oven, add water and sprinkle salt on top of meat. Smear butter on meat, too, as you turn it. Let water cook low so as to brown the meat, without burning, but keep adding water until meat is tender. Sprinkle salt as you turn it, add onion when almost done.