It is probably the most popular dinner if you have guests arriving at unspecified times...like those who have a long drive.
Roast chuck/rump or butcher’s suggestion: about 4 lb.
6 medium sized white potatoes: washed not peeled.
6 or 7 medium sized white onions, peeled: one additional NOT peeled
6 or 7 peeled carrots cut in half
1 large can V8 juice
3 or 4 cloves of garlic
8 - 10 cloves allspice (VERY important)
Parsley if you have any
Tablespoon of peppercorns
Several laurel (bay) leaves
Tablespoon of cooking oil (Mazola or equivalent)
In large, heavy cooking pot heat oil, then sear all sides of beef. Remove meat from pot put in a grill to keep the meat from sticking to the bottom of the pot. Return the meat to the pot, add V8, garlic, unpeeled onion, allspice, pepper corns, laurel.
Cook covered over medium low fire until about 1/2 hour before dinner...usually about 3 hours. Keep an extra can of V8 on hand to dilute sauce if guests are late. At the 1/2 hour point add the potatoes and turn up the heat a bit. When potatoes show signs of being almost cooked, add onions and carrots and any herbs you feel like adding.
Dinner should be ready in about 30 minutes. You decide how done you like the vegetables etc. The doneness of the meat establishes its tenderness.
Put meat on platter surrounded by vegetables. Put remaining liquid in gravy boat to be passed.
Comments: You can add potatoes, carrots, onions to fit the number of people who arrive. You can also increase the liquid and have it for soup the next day. If you are feeling continental, you can add a strong red wine. It doesn’t improve it to my palate, but the French like it.