1 chuck roast, 3 or 4 lb.
6 potatoes
6 med. onions
6 carrots, peeled and cut in half
1 sm. head cabbage, quartered
2 tbsp. butter

In a large Dutch oven, melt butter, put in roast and brown on both sides. Cover with water and simmer until tender, covered.

Put potatoes then carrots then onions then cabbage on top. Add more water as needed.

Cover and boil until vegetables are tender. Remove from pot, cut up meat and arrange on platter. Serve broth on the side.