Makes 6 servings

    2 1/2-3 pounds beef chuck roast                                
    2 medium onions                                                
    2-3 soup spoons beef stock base                                
    Lots of pepper                                                 
    Lots of onion powder                                           
    Little garlic powder                                           
    3/4 head cabbage                                               
    1 pound carrots                                                
    5 sticks celery                                                
    1 3/4 pounds mixed vegetables (root veggies work well here, but throw in whatever you find)                                  
    Celery salt                                                    
    2 28-ounce cans tomato sauce                                   

Cut fat off roast-cut into 1/2-2-inch cubes. Fill pan 1/2-2/3 full of water.  Dice onions (not too small).  Add pepper, garlic powder, and onion powder.  Cook until meat is tender. Add vegetables and season to taste.  Cook until vegetables are tender.

-Birdie Roehrig