Ingredients:

½ – 3 kg beef undercut, whole
225 ml butter or oil
1 litre water
1 tsp salt

Method:

* 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.

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