POT ROAST. MRS. BELINDA MARTIN.
Use any kind of meat; put into an iron pot a tablespoonful of meat
fryings or butter; let it brown; wash off the roast, and put into the
pot. After it begins to fry, pour in enough water to half cover the
meat; season with pepper and salt; cover, and stew slowly. As the
meat begins to fry, add more water; turn it often, and cook about
three hours. A half hour before serving, add either Irish or sweet
potatoes, or turnips; let brown with the meat.