3 tbsp. fat or drippings
3 lb. beef rump or chuck
1 c. water
1 bay leaf
4 whole cloves
1 tsp. salt
1/8 tsp. pepper
6 carrots (scraped)
6 potatoes (pared)
6 onions
3 tbsp. flour
Other vegetables, as desired (peas or beans work well)

Melt fat in deep pot on high. Lower heat and brown meat in oil. Add seasonings and water. Cover. Cook on high until steaming. Then turn lower and simmer for 2 hours. Add vegetables. Do on high until steaming. Then simmer for 45 minutes. Add flour to gravy after removing meat and vegetables.