Doubled salt and black pepper. The recipe below is as I copied it way back when, including grammatical errors. All measurements level, except the last two, heap them. Purchase nothing but mature beef, choice grade. Arm roast is best with medium amount of fatness.
Chuck roast has too much gristle, round steak is too dry.
After greasing a skillet with beef fat, brown slightly the meat in the juices. Turn constantly so that it will brown evenly and does not scorch. Just lightly browned, not fried. As the meat is browned, place the meat and its juices in a deep pot, the heavier the better. Slowly simmer until tender.