3 to 3 1/2 lb. chuck roast
1 lg. onion, left whole
6 stalks of celery, cut up big
6 lg. carrots, cut up big
2 tbsp. fresh or dry parsley
2 tbsp. salt
Pepper to taste
Paprika to make top pink
6-8 qts. water lukewarm

Soak the beef in clear cold water for 1-2 hours. Pour off the water then put the meat in the soup pan with the lukewarm water and begin to simmer the soup. Skim off the foam as it forms with a steel spoon and throw it away. When the foam stops add the salt and vegetables and continue to cook on at a slow boil. Cook very slow, now dash the paprika on top for color. It usually takes about 4-5 hours to get a good clear good tasting broth.

If you desire, just before the soup is almost done you can add a fresh tomato or a potato or two. These might cloud up your soup a little but tastes good when you eat the soup meat.