Recipes out of the Blond Box

(6 servings)

3 – 4-pound lean boneless chuck roast
1 tablespoon salt
2 peppercorns
1 bay leaf
6 cups water
10 small potatoes, scrubbed
6 small white onions, peeled
10 medium carrots, pared and cut into chunky pieces
1 medium cabbage, cut into six wedges

Place meat in large kettle; add water, salt, peppercorns, and bay leaf. Cover, bring to a boil; simmer 1 ½ hours.

From the middle of each potato, pare a band of skin; place potatoes, onions, and carrots around the meat in the kettle; simmer 1 hour or longer, or until meat is tender.

Arrange cabbage wedges on top of meat and vegetables; cover. Cook 15 min. or until cabbage is tender.

Remove cabbage to one side of serving platter; place meat in the middle; carrots to the other side; put the potatoes and onions in separate serving bowls.

Skim the fat from the broth, then spoon the broth over the vegetables. Save any leftover broth, chill, remove the fat that solidified on the top, and you have a good broth for making soup out of, or cooking with.