Roll a 4 to 5 pound beef chuck in seasoned flour. Brown in hot fat. Then spread with:

1/2 c. horseradish

Add a little water, cover kettle, cook slowly (3 to 3 1/2 hours). During last half hour add:

8 to 10 sm. onions
8 to 10 med. carrots
8 to 10 stalks celery
8 to 10 peeled potatoes
1/2 tsp. salt

Remove meat and vegetables to hot platter. Thicken juice for gravy. Serve hot.

NOTE: I usually use an iron skillet and bake in the oven in winter- stove top in summer. Omit horseradish and onion and use green pepper instead. Enough vegetables for my skillet.