Bernie, I am assuming that you could put the beef fat in a dutch oven, or a 4-5 quart large pot, and render it over low heat until some of the fat becomes liquid. After this, I would remove the piece of beef fat that did not render. (If you're worried about cholesterol and fat I would skip this part altogether and put 2 tablespoons of vegetable oil in the dutch oven.) Heat the oil until it is hot and then follow this recipe.

Debbie's Pot Roast

2 onions, sliced
2 stalks of celery, sliced
2 tablespoons of garlic, minced
1 bell pepper, diced
1 (3-4 lb.) chuck or rump roast
1 tablespoon of seasoned salt
1/4 tsp. pepper
1 1/2 cups of beef broth, water, or red wine

Brown onions, celery, garlic, and bell pepper in oil until the vegetables are transparent in the dutch oven. Remove the vegetables and add the meat. Brown the meat slowly on all sides, about 20 minutes. Add the rest of the ingredients, including the cooked vegetables. Cover tightly and bake at 325 degrees for 2 1/2 to three hours. Check the roast and see if it is done to your liking. If not, put it back in the oven for another 15 minutes.

Bernie, I use the vegetables in this recipe that my family likes and it gives the roast a wonderful flavor. You can thicken the "drippings" from this roast with a little cornstarch and cold water and have a wonderful gravy. You can serve this roast with mashed potatoes, rice, or noodles and have the gravy on the side.