1/8 lb. salt pork, cut into 1/8" dice
4 lb. chuck roast, salted & peppered to taste
1 bay leaf
2 cloves garlic, peeled & sliced
2 tsp. whole thyme
1/2 c. chopped parsley
6 carrots, cut into 1" pieces
6 med. yellow onions, peeled & cut in half
1 turnip, peeled & cut into 1/2" dice
6 potatoes, peeled & cut in half

Heat a large Dutch oven and brown the salt pork. Remove the pork from the pan, leaving the fat in the pan. Salt and pepper the chuck roast and brown it in the fat. When brown, add 2 cups of water to the pot and then the bay leaf, garlic, thyme and parsley. Cover and simmer slowly for 2 hours. Add the carrots, onion and turnip; cover and cook for 1/2 hour. Add the potatoes and cook until the potatoes are tender.