1 beef round rump or chuck roast, boneless (3 1/2 pounds)
3 tablespoons salad oil or 1/4 pound salt pork, diced
bouillon or meat broth (about 1 1/2 cups)
1 bay leaf
2 onions, quartered
2 carrots, cut in pieces
1/2 teaspoon salt
1/2 teaspoon coarse pepper
salt and pepper
1. Brown the beef in oil. Add 1/4 cup bouillon, bay leaf, onions, carrots, salt, and pepper. Cover and simmer 2 1/2 hours, basting with additional bouillon to prevent burning.
2. Sprinkle flour over meat and turn it over. Sprinkle with more flour. If necessary, add more bouillon for the sauce. Cook uncovered 30 minutes. Serve the pot roast with noodles or potatoes and any kind of vegetables.