Pre-heat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inches of water in the bottom of the pan. Surround the roast with 1/2 inch cubes or stew cuts of fresh vegetables.

Cover the roast pan with another interlocking roast pan of the same size and roast for two hours. Then turn over and cook for another 2 to 2 1/2 hours.

Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about three quarts of stock, if not add bouillon broth.

Simmer and skim off the fat, then put 1- 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.

Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve.

Potato Pancake

10 pounds of potatoes 8 eggs 2 ounces salt 1/2 bunch of parsley 1 tablespoon baking powder 2 pounds of flour 1 teaspoon white pepper 4 medium onions

Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add two pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough primex vegetable oil so that when melted it will equal about 1/8 inch in bottom. Primex must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2 ounce ovals. When brown, place on paper towel to absorb.