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Rub the roast with salt pepper and garlic salt. In a large stock pot on medium high heat, sear the roast on all sides. Reduce the heat to medium and add water to cover and add the bouillon cubes. Add half of the onion and celery and bay leaf and parsley and simmer for about 2 2 1/2 hours. Add the remaining celery and carrots and the potatoes and bring to a boil for 10 min. Simmer for another 20 min and serve.
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