Janet Malone's succulent roast beef (or Elk roast)

Janet always had a heavy duty, well seasoned cast iron dutch oven on hand. She brought it west when they moved from Boston to the Idaho Territory.

Line the Dutch oven with lard and set on the hot stove top to season
Next, set in a 3-4 pound rump roast (either beef or elk) Brown it on the stove top, right in the Dutch oven.
Wedge in halves or quarters of onions; small carrots, or chop them in half or quarters
Potatoes (quartered)
sprinkle with salt, peppercorns, chopped fresh garlic (Janet had a garlic bed...grows well in the Northwest)
For lean meat types, lean beef and always for Elk, lay strips of bacon over the top of the roast. 2-3 strips will do.
Fill Dutch oven with fresh water, enough to reach the halfway mark of the cast iron pot. Put on the lid and roast in a medium hot oven for 2-3 hours, checking after an hour and adding water if needed.
When the meat is done, remove the vegetables and arrange on a platter around the sliced roast. Make gravy out of the juice, using a bit of corn starch. Don't forget to mix the cornstarch with a half cup of water first and whip in with a fork.
Feeds a family of 4 and a guest if you're blessed to have one drop in! Serve with fresh greens from the garden if it's summer or early fall, or canned green beans if it's winter. Also good with fresh bread or biscuits! Especially if Ruth happens by and volenteers to make her special recipe!
Thank you, Janet Malone