2 lb. roast beef
1/2 c. & 2 tbsp. Crisco
1 c. flour
3/4 tsp. salt
3/4 tsp. black pepper

Cut up meat into 1-1 1/2 inch cubes, about 4 cups. Put flour, salt and pepper in plastic bag. Put meat cubes in bag and shake. Melt Crisco on medium heat in a large skillet. I use an iron skillet. When Crisco is warm, put meat in. Brown all the meat cubes.

When meat is browned, take skillet off heat. Take meat out of skillet, leaving the grease in skillet. Put meat in a small dark roaster pan (11 x 7 inch). 3 1/2 c. water

Put 6 tablespoons flour from the plastic bag into the skillet and brown on medium heat until flour is a dark brown. Pour this hot liquid in the roaster pan over the meat. Pour 3 1/2 cups water in the skillet and then into the roaster over the meat. Cover with the lid and bake in 350 degree oven for about 2 1/2 to 3 hours or until meat is tender and gravy is thick and juicy.

Serve meat gravy over rice. 1 1/2 c. water 1/2 tbsp. butter 1/2 tsp. salt

Bring water to boiling in a small saucepan. Add salt and butter. Add rice. Remove from heat and cover. Let stand 5 minutes. Before serving, fluff with a fork. 6 servings.