3 lbs. boneless beef chuck
2 whole cloves garlic
2 quarts beef broth plus water
2 tbsp. butter
2 med. onions, chopped
2 lg. carrots, pared, chopped
6 sprigs parsley
4 celery tops
1 bay leaves
6 whole black peppercorns
1 tsp. dried thyme leaves
1 or 2 tsp. salt

GARNISH:

8 carrots, pared, and quartered
4 turnips, pared and cut into wedges
4 potatoes, pared and cut into wedges
1 sm. head cabbage

Have roast firmly tied. Push garlic cloves deep into roast from each end, placing garlic between layers of the meat.

Place meat into deep pot. Pour broth plus enough water over top to cover by 2 inches. Over medium heat in heated butter, brown onions and chopped carrots for 5 minutes until deep brown, not burned. Add to pot. Add parsley, celery tops, bay leaf, peppercorns and thyme. Simmer about 3 hours until meat is tender.

Add salt, carrots, turnips and potatoes 1 hour. Add cabbage to pot 15 minutes before serving. Remove meat to platter. Keep warm. Remove cooked vegetables. Strain 3 cups of the broth into skillet. Heat to boiling.

Serve sliced meat and vegetables with hot broth in separate bowls. Serve immediately.