1 lean boneless chuck roast, 3-4 lbs.
1 tbsp. salt
2 peppercorns
1 bay leaf
6 c. water
6 sm. potatoes, scrubbed
6 onions
6 med. size carrots, pared and quartered
1 med. size cabbage, about 2 lbs.

Place meat in large kettle; add salt, peppercorns, bay leaf and water. Cover, bring to a boil and simmer 1 1/2 hours. Remove meat, let any fat rise to the top of broth, skim and return meat to kettle. Cut off a band of skin around middle of each potato; place potatoes, onions and carrots around meat in kettle, simmer for 1 hour longer, or until meat is tender.

Cut cabbage into 6 wedges; arrange on top of meat and vegetables and cover, cook 15 minutes longer or until cabbage is tender. Remove cabbage with slotted spoon and place at one side of a heated large, serving plate. Place meat in center and carrots at other side, place the onions and potatoes in separate serving bowl. Skim any traces of fat from broth and remove bay leaves. Spoon broth over vegetables. 6 servings.