3 lb. boneless beef chuck roast or a rolled rump roast
1 tsp. salt
1 tsp. thyme
4 c. water
4 med. carrots, cut crosswise in halves or quarters
2 med. onions, cut in fourths
2 med. stalks celery, cut into 1" pieces
1 lg. clove garlic, cut into fourths
6 whole cloves
5 peppercorns
1 bay leaf

Place beef roast, salt, thyme, peppercorn, cloves, bay leaf and garlic into a Dutch oven; add water and heat until boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender. Add the vegetables and cook for 30 minutes more. Strain the broth off the vegetables, broth may be used to make gravy. Slice meat into 1/4" slices. 8 servings, approximately 300 calories per serving.