Simple yet so good, and worth the wait! Turns cheap cuts of meat tasty and tender. Cooked on the stove top, in a heavy pan with lid. Mom used either Beef or Pork cuts for this, including Rump Roasts, Chuck Roasts, 7 Bone Roasts and Pork Shoulder Roasts. Any size roast that will fit in your pan will do. Don't cheat and add liquid! Mom always said adding liquid will take away flavor from the meat. Mom peeled the potatoes and carrots, but I don't. We don't serve this with gravy, but if you want to, simply utilize the broth left in the bottom of the pan, whisk in a little flour (1-2 Tsp) and some milk (4-8 oz).