Pot Roast, Beef Stew, Soup

Roast:
3-4 lb. boneless Angus chuck roast
Put in pot and season liberally with celery salt, garlic powder, onion powder, salt, pepper

Add:
2 ribs celery, sliced
1 small to medium onion, coarsely chopped
Canned beef broth to cover.

Cook at 325 for 3 – 31/2 hours. Remove beef.  Mix 3 Tbsp. cornstarch and 6 Tbsps. cold water. Stir cornstarch mixture into hot liquid.  Bring to boil, stirring, for 3 minutes or until thickened.  Serve over rice.

Stew:
Cut up leftover pot roast, return to gravy.  Heat canned beef broth and stir into heated gravy.  Add beef stew meat (about 1-11/2 lbs.).  Simmer for 1-2 hours.  Add pearl onions, potatoes, carrots (green beans, optional).

Soup:
To leftover stew, add more canned beef broth.  (Cut up potatoes and meat first.)  Bring to boil.  Reduce heat and simmer for about an hour.  Add green beans, corn, lima beans.  Cook

(Charlie)