1 (3 lb.) chuck beef roast
3 tbsp. oil
water
1/2 red onion, sliced
1 head cabbage, cut into eighths
2 russet potatoes, large diced
salt and pepper, to taste

Heat oil in Dutch oven. Brown roast on both sides (6 minutes per side works well. Use your exhaust fan, trust me). Mom said to keep a tea kettle full and boiling on the side and I realized why after the fact.

Once the roast is browned, cover it with water and simmer it for three hours. When the water level falls below the top of the roast, pour the tea kettle water in the pot to refill.

After three hours, remove roast and put in pan on side. Add potatoes, onions and cabbage to broth and let go for one hour. Then add back roast.

Serve with a salad of sliced tomatoes, pickles and balsamic vinegar.

Submitted by: Eric Watt