3-5 lb. beef roast Worcestershire Sauce 1 onion, cut in thick slices Salt and pepper Flour

Salt and pepper roast ; dredge in flour. Brown on all sides in a heavy dutch oven or roaster in enough oil to cover bottom of pan. When browned, add onion, about 3 T. Worcestershire Sauce, more salt and pepper and enough hot water to come up about an inch in the pot. Bring to hard boil and cover with a tight lid. Reduce heat to low and cook about 45 min. per lb. Make gravy with the juices in pan. For oven roasting: after putting the lid on, put into a 300 degree oven and cook for an hour per pound. Remove meat to a cutting board and let it set for 10 min. before slicing. Make gravy and add meat back to the pot.