4-5 lb. boneless rump, round or chuck beef roast
2 tbsp. shortening or beef suet
1 1/2 tsp. salt
1/4 tsp. ground black pepper
3 lb. fresh parsnips
Parsley for garnish

Brown meat on all sides in shortening, sprinkling with 1 teaspoon of the salt and black pepper as meat browns. Place on rack in casserole or roaster with tight-fitting lid. Pour in water. Roast in preheated slow oven, 325 degrees until meat is tender, 2-2 1/2 hours. Pare parsnips and add with remaining 1/2 teaspoon salt 45 minutes before cooking time is up. Place meat on warm platter, surround with parsnips and garnish with fresh parsley while preparing gravy. Yield 8-10 servings.

To Make Gravy: Measure pan drippings and mix 1 1/2 tablespoons flour with 1 1/2 tablespoons water to a smooth paste for each cup liquid. Return to roasting pan. Add salt and ground pepper to taste. Stir and cook until of desired thickness for gravy.