Stovetop, Pot (small), Peeler
Add the meat, vegetable broth & a splash of water to a pot. Cook according to the butcher's recommendation for your size of roast.
Peel & cut the onion into wedges.
Peel & cut the carrots into large slices.
Peel & cut the potato into large chunks.
Trim & thoroughly wash the leek. Then cut into thick slices.
Skim the foam off the top of the broth as the chuck roast cooks. Add more water or broth, if needed.
A half hour before the beef is done, add all the veggies, parsley, thyme & bay leaf to the pot. Stir together. Cook for another 30 min, or until the veggies are fork-tender.
Serve the meat & veggie stew piping hot. Enjoy!