1/8 lb. salt pork, cut into 1/8 inch dice
4 lbs. chuck roast
Salt and pepper to taste
1 bay leaf
2 cloves garlic, peeled and sliced
2 tsp. whole thyme leaves
1/2 c. chopped parsley
6 carrots, cut in 1 inch pieces
6 med. yellow onions, peeled and cut in half
1 turnip, peeled and cut into 1/2 inch dice
6 potatoes, peeled, and cut in 1/2
4 tbsp. butter
4 tbsp. flour

Heat a large Dutch oven, about 6 to 7 quarts, 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, keeping about 1 cup of water in the bottom of the pot. Add carrots, onion and turnip; cover and cook for 1/2 hour. Watch the water on the bottom of the pot. Add potatoes and cook until potatoes are tender. Then enjoy!