Top or bottom round, or a piece of the chuck is nice for a pot roast of beef. The pot should be no larger than necessary to accommodate the meat, and an iron pot is best. Put some drippings in the pot, and let get very hot. Trim the meat, wipe it clean with a dry towel, and then put in the sizzling hot drippings, and turn until browned all over. Meanwhile fry some onions brown in a little drippings in a separate pan, and when the meat in the pot is well browned, add the browned onions, 1/2 or 1 cup boiling water, salt and pepper to taste, and 2 or 3 bay leaves. Cover the pot closely so that no steam can escape, and let it simmer on top of the stove until the roast is nice and tender, turning often and watching carefully, so it does not burn. If the water seems to boil away too rapidly, add a very little more boiling water, whenever necessary. When the meat is done, put on a hot platter, add a little flour to the gravy, and when this has browned nicely pour in a little cold water, boil up once, and then pour the gravy into a gravy boat. If a slightly sour taste is liked, 1 or 2 tablesp vinegar may be added to the meat while roasting.- [A. G., Mass.