3 pounds boneless chuck or rolled rump roast

1 teaspoon salt

1 teaspoon thyme

6 whole cloves

5 peppercorns

1 bay leaf

1 large garlic clove

4 cups water

4 medium carrots cut into quarters

2 medium onions, quartered

2 medium turnips cut into quarters

2 medium stalks celery, cut into 1" pieces

Place beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven, add water. Heat to boiling, reduce heat and simmer covered for 2½ hours. Add remaining ingredients. Cover and simmer until beef and vegetables are tender, about 30 minutes

Remove beef and vegetables. Cut beef into ¼" slices. Strain broth and serve with beef and vegetables.