Pot Roast - cooking recipe

Ingredients

1 (4 lb.) chuck or rump roast
1 beef bouillon cube
1/4 c. catsup
salt and pepper to taste
3 Tbsp. fat
1 c. water
1 Tbsp. mustard
2 onions, sliced

Preparation

Brown meat on all sides in hot fat.
Dissolve bouillon cube in water; mix with catsup, mustard, salt and pepper.
Add to beef and simmer 3 to 4 hours or until tender.
Add more water occasionally, if necessary.