4 lb. roast (any kind even a tough one will fall apart after it is cooked)
1 whole chicken
2 tbsp. cooking oil
4 lg. onions, quartered and studded with a clove in each quarters
3 carrots, cut up
2 celery stalks with leaves, cut up
6 tsp. parsley
1 lg. bay leaf
10 peppercorns
6 c. beef broth
Salt
Water

Heat oil in large pot. Add whole chicken and brown it all over. Discard remaining oil. Add remaining ingredients. Add enough water to completely cover. Bring to a boil and skin until fat stops coming to top. Reduce heat, cover and simmer for 3 hours.

To serve, carefully remove meats and put on a platter. Also remove vegetables to a serving dish. You can either strain the soup or serve it as it is. (I do that later.)

This makes a large meal and you don't have to stay in the kitchen all day when company is coming.