4-5 lb. chuck, rump or round roast, rolled & tied
2 tbsp. vegetable oil
1 lg. onion, chopped
1/2 c. chopped celery
1 (10 1/2 oz.) can beef bouillon
1 soup can water
1 (6 oz.) can tomato paste
1 tbsp. cornstarch
2 tbsp. cold water
Cooked carrots
Cooked potatoes
Sm. white onions, peeled & cooked

Brown beef in hot oil on all sides in Dutch oven; remove from pan. Saute chopped onion and celery lightly in oil remaining in pan. Return meat to pan. Add bouillon, water and tomato pate; cover. Bring to boiling; reduce heat. Simmer slowly until meat is tender. Remove meat. Skim fat from liquid. Blend cornstarch and cold water to a smooth paste. Stir into liquid in pan; cook, stirring constantly, until mixture thickens and boils 1 minute. Add meat and cooked vegetables; heat through. Sprinkle with chopped parsley, if desired.