1 1/2 lbs. rump roast, cut in 1 inch pieces
2 beef bouillon, dissolve in hot water
3 med. carrots
2 stalks celery
2 med. potatoes
1 sm. onion
1 bay leaf
1/2 tsp. thyme
1/8 tsp. garlic salt
1/8 tsp. parsley
1 dash of pepper
3 c. V-8 juice
3 tbsp. flour

Mix V-8 juice bouillon and flour together until flour is smooth and pour into crock pot or large stewing pan. Add beef cubes and vegetables; cut bite size. Simmer until tender, about 3 hours. Makes about 6 servings.