Beef bottom round, about 12 lbs., prime or top choice, shank, fat, suet, eye and vein lying along eye removed
5 lg. onions
1/2 lbs. butter
Salt and pepper

Saute onions in a deep-baking dish on top of stove, adding 1/2 pound butter and small amounts of water to create steam. Stir gently. This should take about an hour.

Wash the meat, salt it well on all sides and sprinkle it with a light amount of pepper. Once onions are browned and soft, put roast into baking pan. Put pan in oven - roast 1/2 an hour at 500 degrees with top off pan. Turn meat once or twice during 1/2 hour to insure browning on all sides. Once roast is browned, add 2 quarts water into pan, then put pan back in oven at 300 degrees for 3 1/2 hours. Take out of oven every hour and make sure none of mixture has burned.