1/2 dozen lg. carrots, sliced in discs
1 sweet potato, sliced in discs
1 white potato, sliced in discs
1 (5 lb.) beef flank or chuck
1 c. flour
2-3 tbsp. melted chicken fat or oil
1 sm. onion, grated
1 egg, raw
Salt and pepper to taste
Water

Put carrots in bottom of casserole. Cover with potatoes. Put meat over these. Add a little water to prevent burning.

Mix flour, fat, onion, salt and pepper and water as needed to make a dough (about like biscuit dough). Flatten dough and place over meat. Roast in 350 degree oven until tender, turning both meat and dumpling every 1/2 hour or so.