Special Vegetable Pot Roast

Heat salad oil in Dutch oven or heavy kettle with a tight fitting lid.

Brown the beef quickly on all sides and sprinkle with salt, pepper and cayenne.

Chop all vegetables in small pieces (not through grinder, please).

Add the chopped vegetables to meat and cook over very low heat with tight cover for 2 1/2 hours or until beef is tender when pierced with a fork.

Serves 6. Good with unthickened vegetable meat gravy over it.

Also, good cold.