Skillet Pot Roast with Vegetables

• 3 pounds beef roast, pot roast up to 4 pounds
• 2 tablespoons lard
• 1 x salt
• 1 x black pepper
• 2 x onion salt
• 1/2 cup water
• 1 pound new potatoes small with skin on
• 1/2 pounds carrots 2 per person
• 3/4 pound green beans
• 1 x zucchini or other summer squash, one small per person
• 1/2 pounds white onion small

1. In a deep 12-inch skillet brown meat on all sides in hot fat.
2. Sprinkle with salt, pepper, and onion salt.
3. Add water, cover tightly, and simmer about 2 1/2 hours, adding more water if necessary.
4. Add potatoes and carrots, 2 of each per serving.
5. Cook for 30 minutes.
6. Add green beans, squash, and those cute mini onions.
7. Cover; simmer about 30 minutes.
8. Some meat will be left over for another meal.

beef roast, lard, salt, black pepper, onion salt, water, potatoes, carrots, green beans, zucchini, white onion

Taken from recipeland.com/recipe/v/skillet-pot-roast-vegetables-53544 (may not work)