In large heavy pot melt 1 stick butter. With lid on pot, brown beef roast, shoulder or chuck, on both sides. Then cover roast with water; bring to a boil, cut heat down to medium low. Add salt and pepper to taste. Cook roast until tender. Keep check on water level while cooking. If time permits, let roast cool in stock.

To stock (above) : Add 1 cup of rice, salt, and pepper (if needed). Cook rice by directions on box.

OR, to stock: Add 2 beef bouillon cubes, bring to boil until cubes dissolve, then add salt and pepper and pinch (big) of sage. Then add 1/2 to 3/4 package (10 ounces) of large egg noodles. Cook by directions on noodle package.

OR, to stock: Add 1 medium onion (sliced), 1 small bell pepper (sliced in strips), 5 or 6 medium to large Irish potatoes (quartered), dash A-1 sauce, salt, and pepper. Cook until potatoes are done.