Scottish Sunday-After-Church Roast Beef - cooking recipe

Ingredients

3 lbs english-cut roast or 3 lbs chuck roast
2 onions, chopped
4 carrots, sliced thin
4 stalks celery, sliced thin
salt and pepper
1/2 cup water

Preparation

Rinse roast and put in a covered roaster with about 1/2 cup water.
Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
The secret of a very tender roast is to cook it slow at 275\u00b0 for 3 hours, until tender and roast falls apart.
When cooked, you can make gravy from drippings , if desired.