3-4 lb. shoulder pot roast
4 tablespoons Prepared Mustard
2 tablespoons shortening
1/8 teaspoon Pepper
2 teaspoons salt
1 cup water
potatoes, onions and carrots

Spread surface of pot roast with mustard. Melt shortening in Dutch Oven type kettle with tight fitting lid. Brown both sides of pot roast in shortening.

Place on rack. Add seasonings and l cup water. Cover tightly and cook over low heat for 60 minutes per pound (3 to 4-hours) or until tender. Add more water if needed. Add vegetables during last hour of cooking.

Allow one onion, carrot and potato for each serving. Thicken broth for gravy if desired.

Makes 8 servings.

Submitted by: LIBBY CARTER