3-4 lb rump roast or pot roast
3 medium potatoes, pared and halved
3 medium carrots, cut into 2" pieces
2 medium onions, halved
1 tsp salt
1/4 tsp pepper
1/2 c water or beef broth


Brown roast in oven on all sides in small amount of oil. Remove meat, salt and pepper. Place half of vegetables in bottom of oven, return meat to oven and add remaining vegetables and liquid. Cover and cook with 8 coals on bottom and 4 coals on top for 3-5 hours depending upon size of roast and degree of doneness desired. You will have to add coals to keep this temperature fairly steady. Remove meat and vegetables carefully and place on serving platter.

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