3-4 lb. chuck roast or brisket
1 lg. onion (whole)
1 qt. water
1 tbsp. salt
Pepper to taste
8-9 carrots, scraped
6 sweet potatoes, peeled
1 c. prunes (optional)
2-3 tbsp. flour
1/2 c. dark brown sugar
1/2 tsp. sour salt

Put meat, onion, salt, pepper and water in a Dutch oven and cook until meat is almost tender. Add carrots, cut in 1 inch pieces and add sweet potatoes, quartered. Add prunes. Cook until tender. Make a paste from the brown sugar, flour and a little cold water. Add 2 cups of liquid from the pot and cook over moderate heat until thickened. Add sour salt to taste and pour over the meat. This goes into a 350 degree oven, covered. Meanwhile, mix the following:

3 potatoes, grated
1 sm. onion, grated
Salt and pepper to taste
1 egg
2 tbsp. flour

Put large spoonfuls of this mixture on top of the casserole and cover again. Bake 45 minutes covered, uncover and bake 10-15 minutes more to brown. NOTE: Watch the liquid and add more if necessary.