Rub
salt on the undercut. Heat butter or oil in a big pan and
brown meat on all sides on medium heat. When using oil, most
or some of it maybe removed after frying meat.
When
the meat is evenly browned, add hot water and let it simmer
for approximately 45 minutes or till meat is tender.
Remove
meat onto a serving dish, strain left over gravy, thicken if
desired and serve separately.
Pot
roast maybe served with small roast potatoes, boiled peas
and carrots.
