You will need:
a one burner stove
a fairly good size pot (with lid if you have one - if not, a plate will work)
about 3-5 pounds of pork or beef. Buy one or two of those pork roasts from your local supermarket.
2-3 potatoes peeled and cut into about 8 pieces each
2-3 large carrots peeled and cut into bite size pieces
salt and pepper
some oil (I like olive oil but vegetable oil is fine)
Trim the fat on the meat so there is a little on the outside but it shouldn’t be more than 1/4 inch thick. Put about 1/2 cup of oil in the pan and heat very hot. Scewer the roast with a fork and place it in the pot with the oil. The oil is VERY hot so watch for spatters. Hold it on the bottom of the pan so that it browns. keep rotating the meat until there is a nice brown layer on all sides. This will keep some of the moisure in the meat while it cooks.
After the meet is browned, add water to the pot until it is to the top of the meat.
add about a Tablespoon of salt and a healthy addition of pepper. Use some peppercorns if you have them.
Add about a Tablespoon of crushed garlic - more if you are a garlic lover.
Turn the heat down to medium and boil for about 3 hours. Keep adding water to a level near the top of the meat. Cooking time will depend on the amount of meat in the pot but you should test after 2 hours. With the size of the roasts here, it should be done by then but certainly by 3 hours. If the meat is pink inside (not red), add the veggies and add more water to the top of the veggies. Cook these until you can easily stick a fork through the largest of the pieces of veggies.
When you think it’s done, remove from the burner. Fork the meat out onto a large plate and let it cool a bit before you try to slice it. It will probably be falling apart. Not to worry. Ladle the veggies into a bowl.
I use the left over stock water for some gravy but your meat and veggys are ready to eat. Enjoy
One pot, one plate, one fork - Pretty easy.