Oil Pan Pot Roast - cooking recipe

Ingredients

6 lb. piece boneless fresh brisket
1 onion, sliced
salt and pepper
12 medium potatoes, peeled
flour

Preparation

In a large, heavy kettle, brown beef in its own fat.
Pour off fat.
Add sliced onion, cover and cook over low heat for 1 hour. Put meat in shallow pan to cool.
Cut into attractive serving-size slices.
Return to kettle and sprinkle with salt and pepper. Cover and simmer 2 hours, or until tender.
Turn slices once.
Add potatoes during the last 45 minutes of cooking.
Remove meat and potatoes to hot platter.