4 to 5 lb. roast beef, lamb or pork
Salt
Pepper
2 tbsp. prepared mustard
2 tbsp. vinegar
2 tbsp. flour

Wash and dry meat. Sprinkle with salt and pepper. Cover with mustard, then the vinegar and the flour. Put in roaster with a top. Add water to bottom of the pan, about 1/2 cup. Start cooking at 450 degrees. As water steams out add a tiny hit again. When you can smell the meat cooking turn heat to 350 degrees. Cook until tender. If large roast, cook about 4 hours. Adjust time for smaller roast.