| Preparation: Trim any outer fat & rend in a deep, heavy skillet. If this does not yield enough fat to cover bottom of pan, add enough Crisco oil to cover bottom. When pan is hot, brown roast on all sides while seasong all sides with a generous amount of salt, Pepper & garlic salt.
When roast is brown, reduce heat & while holding lid over as much of the pan as possible add about 1 cup water.
Peel & slice onion. Add to pan.
Cook over low heat at least two hours or until tender.
Peel & cut potatoes into uniformly sized chunks. Add to pan when meat is nearly done. Increase heat slightly. Turn potatoes when bottoms start to soften.
Check periodically during cooking process and add water anytime it begins to look dry.
When potatoes & meat are done, remove from pan.
Add about a cup of water to pan. Taste & correct seasoning. Mix 1/2 cup water with about 1/4 cup cornstarch. Slowly add mixture to pan while stirring, Heat until boiling. Serve
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