The usual, and probably the most satisfactory, method of preparing the cheaper cuts of BEEF is to cook them in a heavy iron pot over a slow fire for several hours. If the proper attention is given to the preparation of such a ROAST, usually called a pot ROAST, it will prove a very appetizing dish. Potatoes may also be cooked in the pot with the meat. This is a good plan to follow for it saves fuel and at the same time offers variety in the cooking of potatoes.
When a piece of BEEF is to be roasted in a pot, try out in the pot a little of the BEEF fat. Then wipe the meat carefully and brown it on all sides in the fat. Add salt, pepper, and 1/2 cupful of boiling water and cover the pot tightly. Cook over a slow fire until the water is evaporated and the meat begins to brown; then add another 1/2 cupful of water. Continue to do this until the meat has cooked for several hours, or until the entire surface is well browned and the meat tissue very tender. Then place the meat on a hot platter and, if desired, make gravy of the fat that remains in the pan, following the directions given later. If potatoes are to be cooked with the ROAST, put them into the pot around the meat about 45 minutes before the meat is to be removed, as they will be cooked sufficiently when the ROAST is done.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)