Grandma Annie Cameron'S Sunday-After-Church Beef Roast - cooking recipe

Ingredients

English-cut or chuck roast (whichever you prefer; enough for dinner or with extra leftovers)
chopped onions
carrots and celery, chopped thin (if desired)
salt and pepper
1/2 c. water

Preparation

Rinse roast and put in large baking dish or covered roaster with about 1/2 cup water.
Add onions, carrots and celery.
Salt and pepper roast.
Cover baking pan with foil or roaster with lid. The secret of a very tender roast is to cook it slow at 275\u00b0 until tender and roast falls apart.
(This is very similar to roast beef in Amish restaurants.)
When cooked, you can make gravy from drippings over meat, if desired.