3 lb boneless chuck or rolled rump roast
6 whole cloves
1 bay leaf
4 cups water
2 medium onions, quartered
2 stalks celery, cut 1in pieces
5 peppercorns
1 tsp salt
1 tsp thyme
1 large clove garlic
4 med. carrots,
quartered
Place roast, salt, thyme, clove, peppercorns, bay
leaf, and garlic in Dutch oven and add water. Heat to boiling, reduce heat and
simmer covered 2 1/2 hours. Add remaining ingredients, cover and simmer another
30 minutes. Remove roast, cut into 1/4in slices.
Strain broth from 6vegetables and serve. Retain broth to spoon over beef.
