3 lbs. eye of round roast

salt and pepper

4 tbsp lard

1 large onion, sliced

4 carrots cut into 2 inch pieces

1 24 oz. can tomato sauce



Season meat with salt and pepper

Melt 2 tbsp lard in cast iron skillet over medium-high heat

Quickly brown all sides in skillet, about two minutes per side

Remove meat from pan and set-aside

Add remaining lard, onions and carrots and cook for about 4 minutes, stirring frequently

Nest the rested meat into the hot pan with cooked veggies

Pour tomato sauce over meat and veggies

Place in 500 degree oven for 15 minutes

Reduce heat to 250 degrees and continue to cook for 30 more minutes

Allow meat to rest for ten minutes (uncovered) before slicing and serving.