Kettle Roast
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936

5 lb rump roast
1/4 cup bacon drippings or shortening
ground ginger
salt and pepper
2 bay leaves
5 whole cloves
1 small onion
1 cup water

Have roast tied so as to hold shape. Melt shortening in heavy iron skillet. Season the meat with the ginger, salt and pepper, and sear well on all sides. Add the bay leaves, cloves, onion and water, cover tightly, and let simmer about 4 1/2 hours.