Best Yet Pot Roast

4-5 lb. beef surloin pot roast
3 Tbsp. lard or oil
1 Tbsp. salt
1/2 tsp. pepper
1 Tbsp. basil
1 tsp. oregano
1 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. cumin
1 Cup water

Brown pot roast on all sides in lard or oil. Pour off drippings. Mix salt and seasonings in a cup, add water and stir, then pour over roast. Add water, cover tightly and cook slowly for three to three and one half hours or until tender. Thicken liquid for gravy. Serves 8-10.

One of our very favorites!