1 beef roast (chuck, rump or sirloin tip)
Flour
Salt and pepper, seasonings (bay leaf, oregano or thyme)
Fat
Sliced onion
Bouillon or tomato juice or water
Optional vegetables: carrots, onions, potatoes

Cut roast in boneless individual pieces, sprinkle with salt and pepper and dredge in flour. Brown in a little hot fat, add seasonings, sliced onion and a small amount of liquid. Cover and cook 2 hours. Vegetables may be added during the last hour.