3 lb. Cates chuck roast or other roast
Flour, salt and pepper mixture
1 giant carrot
1 onion
3 stalks celery
1/2 gallon beef stock or weak beef bouillon (so it won't be too salty when you reduce stock)
Beef fat or Oil

Heat beef fat or oil in low pan over hot stove. Dip roast in flour mixture then brown meat on all sides. Turn heat off and add stock and vegetables. Cover. Cook at 350 degrees until fork tender (maybe 3 hours for a smaller roast and 5 hours or more when doing a large amount). Pull meat out and cool. Shred meat - discard the fat. Puree the vegetables and degrease the stock (easier to do if cooled in refrigerator overnight). Reduce stock until you have a very beefy flavor. Add pureed vegetables to the stock (optional). Add stock mixture to the meat so it is nice and moist but not so the juice runs all over the plate. Serve with mashed potatoes, cooked carrots and onions.

From the kitchen of Scott and Mandy McGlinchey, Heaven City Restaurant, Mukwanago, WI.