3-4 lb. bottom round (well trimmed)

Sear roast in a heavy cooking pot. Cover bottom with a little shortening. Remove from pot when all sides of roast are seared.

2-3 lg. onions, chopped
2 sliced carrots
2 stalks celery, sliced
1/4 chopped fresh parsley
Clove of garlic (optional)

Add above to pot, saute for 6 or 7 minutes over low flame. Sprinkle vegetables with salt and 2 teaspoons of paprika. Return meat to pot and add 1/2 cup of water. Simmer for 2-2 1/2 hours. Pot should be covered during cooking. Check occasionally to make sure liquid does not completely evaporate. Add more water if needed.

1 box med. sized buckwheat groats
3 tbsp. shortening (rendered chicken fat, butter)
2 eggs
Boiling salted water

Heat buckwheat (in heavy bottom pan) stirring constantly until it is too hot to touch. With a wire whisk beat eggs then add melted shortening until completely blended. Add mixture to heated groats. Stir until it is completely absorbed by groats. Put groats into oven proof deep baking dish. Pour boiling water over groats until they are just covered (do not stir). Bake in preheated oven (350 degrees) for 1/2 hour or until water is completely absorbed. Yet grains separate easily. Serve with vegetable gravy.

Remove meat to hot platter. Thicken vegetable gravy. (In pint jar filled with cold water until 3/4 full add 1/3 cup flour, shake until thoroughly blended, add to vegetables, heat to boiling and simmer 5 minutes.)