1. Heat Shortening Or Salad Oil In Steam-Jacketed Kettle. Add Roast; Brown

Well On All Sides.

2. Add Remaining Ingredients. Cover Kettle. Simmer 3 To 3 1/2 Hours Or Until Tender. Add Small Amounts Of Water As Required.

3. Remove Cooked Roasts. Let Stand 20 Minutes Before Slicing.

4. Combine Flour And Water Until Smooth; Add To Stock, Stirring Constantly.

Cook 15 Minutes Or Until Slightly Thickened.

5. Serve With Sliced Meat.

Or Salad Oil In 2-18 By 24 Inch Roasting Pans In 425 F. Oven Or On Top Of Range; Add Roasts; Brown On All Sides, Turning Frequently. In Step 2, Use 2 Qt Water. Cover Pans. Reduce Heat To 325 F. Cook 3 To 4 Hours Or Until Tender. Turn Roasts 2 To 3 Times During Cooking. Add Small Amounts Of Water As Required. Follow Step 3. Reserve Drippings For Brown Gravy (Recipe No. 0-16). Each Portion: 2 Slices (4 Ounces).

2. In Step 2, Test For Doneness, A Fork Inserted Into The Roast Will Withdraw Easily If The Meat Is Cooked And Tender.