Dredge a 4 pound chuck roast or rump roast with flour. Season with salt and pepper to taste and brown on all sides in 2 tablespoons of corn oil in a good sized pot that has a lid. Add 1/2 cup hot water. Add a fresh tomato, cut in quarters and 1 small onion.

Lay both tomato and onion on top of roast. Cover and cook on a low heat approximately 2 1/2 to 3 hours. Make gravy with broth when done. You can also put carrots on top of the roast. This is a good roast to cook while you are at church!