2 to 2 1/2 lb. rib end loin of pork
2 to 2 1/2 lb. boneless chuck, round or rump roast
1 lg. onion
1/2 c. water
1 tbsp. seasoned salt
4 peppercorns
1 bay leaf
1 lb. sm. onions
8 med. carrots, cut in lengths

Brown pork and beef slowly on all sides in heavy kettle or dutch oven. Pour off all but 1 tablespoon of fat. Add chopped onion and saute until golden. Return meat to kettle and add water, salt, peppercorns and bay leaf. Cover and simmer 1 1/2 hours or until meats are tender when pierced with fork. Place carrots and onions around and on top of roasts. Heat to boiling, then simmer uncovered for 1/2 hour or until tender.

GRAVY: Let fat rise to top of juices in kettle; skim off. Then measure liquid and return to kettle. For every cup of liquid, blend 1 tablespoon of flour with 1 tablespoon cold water to make a smooth paste. Stir into liquid. Cook until gravy thickens.