Sprinkle 1 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons sugar and 2 to 3 tablespoons flour over a 3 or 4 pound roast chuck. Brown slowly in 2 tablespoons fat, adding more as needed. Brown on all sides.

When brown, add enough boiling water to cover the bottom of pot. Add 1 bay leaf, broken into pieces, 2 whole allspice, little bunch of parsley and 2 onions cut in half. Cover and simmer on low heat about 3 hours. Make sure there is always broth in bottom of pot, adding boiling water as necessary, so there is always about 1 cup. You can flavor water by boiling with an onion or beef bouillon powder or cube.

The last hour of cooking, add 8 carrots, cut into halves, 8 medium potatoes, cut into halves and 4 small onions, all salted lightly. Mix 2 tablespoons flour into 1/4 cup cold water and thicken gravy with this.