Smothered Or Pot-roasted Beef Recipe

Take four or five pounds of the middle of the rump, the flank or the

round. Wipe with a clean, wet cloth and sear all over by placing in a

hot frying pan and turning until all the surface is browned. Put it in a

kettle with one-half pint of water, and place it where it will keep just

below boiling point. Add just enough water now and then to keep meat

from burning. Have close-fitting cover to keep in the steam. Cook until

very tender. Serve hot or cold.

Vote