Beef-Vegetable Soup (Dorothy Ence)

2 1/2 lb beef chuck roast
1 Tbsp oil
8 cups water
3 stalks celery, cut in 1/2 inch pieces
3 carrots, cut in 1/2 in pieces
3 potatoes, cut in 1/2 inch pieces
1 onion, chopped
6 peppercorns
1 Tbsp parsley
2 tsp salt
2 tsp beef boullion granules
1 bay leaf

Set super pot cooker at 225 and brown meat on all sides in oil.  Add all remaining ingredients.  Cover and reduce heat to simmer for 2 hours.  Remove meat, peppercorns and bay leaf.  Trim meat from bone and cut into 1 inch cubes.  Return meat to Super Pot.  Skim off fat before serving.  Yield:6-8 servings.