This can be made in a covered roasting pan in oven at 250 to 300 degrees for 2 to 3 hours, or in a large crock pot.

1 good sized lean beef roast
1 can tomato soup or 1 can stewed tomatoes
1 lg. onion
2 beef bouillon cubes
1 bunch parsley, minced
1 tsp. celery seed (optional)
1 bay leaf
Water to barely cover roast

Brown roast. Place in crock pot, fat side up. Around the roast, add tomato soup, onion, seasonings. Add water enough to just about cover roast. Salt and pepper top of meat liberally. Cover. Cook on High 5 to 6 hours. Remove bay leaf. Before adding rice make certain there is enough broth for the amount of people to be served. Heat well before adding liquid to a hot crock or you will crack your pot. Add rice to broth and cook until rice is done. Remove meat and place on serving plate. Ladle out rice and broth into individual soup bowls. Guests may select piece of meat desired at table. Serve with salad and rolls.