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Pot Roast

2 tablespoons shortening
4-4 1/2 pounds beef rump roast
Flour
2 tablespoons water
2 tablespoons salt
1/4 teaspoon pepper
1 onion, sliced
Carrots
Potatoes


Preheat Dutch oven. Melt shortening in oven. Dust meat with flour; brown on all sides. Add water; sprinkle meat with salt and pepper; place onion on top; cover. Cook until meat is fork tender. Potatoes and carrots may be added during last part of cooking. Serves 8.


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