2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
3 to 4 lbs. beef roast, cut 2 inch thick (blade or arm pot roast)
2 tbsp. fat or oil
1 med. onion, sliced
3 peppercorns
1 sm. bay leaf
1 c. water

Combine flour, salt and pepper; rub mixture into surface of meat. Heat fat in electric skillet or Dutch oven over surface heat. Brown meat well on one side; add onion, pepper and bay leaf. Turn meat; brown other side. Place meat on a flat, low rack. Add water, cover; cook slowly 2 hours. Add water as needed to keep 1/2 to 1 inch in pan. Makes 6 to 8 servings.