Chines Pot Roast

Ingredients:

3-to-4 Pound beef arm or blade pot roast.

3 Tablespoon lard or dipping

¼ Teaspoon pepper

¾ Cup of water

2 Quart shredded cabbage

flour (optional)

Preparation:

              Brown meat on all sides in lard or drippings; pour off drippings. Add pepper, soy sauce and water. Cover tightly and cook slowly, about 3 hours, or until meat is tender. Add cabbage steam for 7 minutes. Thicken cooking liquid with flour for gravy if desired.