4-6 lbs. bottom round roast (tied)
1/4 lb. salt pork or beef fat
2 med. celery stalks
2 carrots
1 sm. onion, sliced
1 lb. can whole tomatoes or 3 fresh tomatoes, cut up
2 tsp. salt
6 peppercorns or 1 tsp. ground black pepper
3 c. water

In a Dutch oven brown roast in salt pork or beef fat. Put stalk of celery, carrots, onion and tomatoes around meat. Sprinkle roast with salt and peppercorns. Add water. Bring to a boil, cover and simmer over low heat or in a 350 degree oven for 2 1/2 hours. Lift out roast, keeping warm. Strain stock, discarding vegetables.

GRAVY:

1/4 c. flour
1/3 c. each cooked peas and cubed carrots
1/2 c. cooked chopped celery