4 lbs. beef (roast)
4 tbsp. butter
6 potatoes
6 carrots
6 onions
3 green peppers

Place Dutch oven over medium heat. Sprinkle meat with salt and pepper. When pan is hot enough to brown butter, add meat and brown on all sides. Peel potatoes and place around the meat, turning them in browned fat.

Pack carrots between potatoes. Fit onions close to the meat and fit halved peppers into remaining spaces. Cover the Dutch oven. Use medium heat for 3 minutes or until steam begins to escape. Reduce heat to low and cook 2 1/2 hours.