4 lbs. chuck roast, boneless
7 potatoes, peeled and halved
7 carrots, peeled
2 stalks celery
1 head cabbage, cut in 6 wedges
1 onion, sliced
Garlic salt to taste
2 tsp. beef bouillon

Brown roast on all sides. Add onion. Season with garlic salt and bouillon. Cook 2 hours on low heat. Add vegetables, potatoes first, carrots, celery, and cabbage with 2 cups water. Cook 1 hour more. Take vegetables, roast out of pan.

Make Paste: Flour and cold water; add to water in roast pan. Stir with whisk until thick. Great gravy.