Preheat oven to 400 degrees. Sprinkle salt and pepper lightly on both sides of roast. Flour roast all over. Melt enough shortening to cover the bottom of a large skillet, not deep, just a good cover. When shortening gets warm, put the meat in. Brown both sides on medium heat.

Remove skillet from fire. Take meat out of skillet. You may need a little more shortening in your skillet if you don't have enough to brown 3 tablespoons flour. Brown the flour slowly until the mixture is very dark. Browning the flour is very important in making roast. Put your meat in a large roaster pan. Pour in the browned flour mixture. Cover the meat with water, about 2 inches over the meat. Cook on 400 degrees for 3 1/2 hours (covered). Check during cooking to ensure it has enough water.

When meat is tender, remove from oven. Take meat out of roaster and put onto a plate. If gravy is not thick enough, return the roaster to fire, medium heat. Stir until the liquid cooks down and is thick. Taste to see if it needs salt or pepper. Pour up in a bowl.