3 pounds beef chuck roast
2 onions, thinly sliced
2 tablespoons olive oil
1 cup vegetable oil
1 1/2 cups water
1 teaspoon white sugar
3 green onions, thinly sliced
2 cups dry bread crumbs
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon peanut oil
1 teaspoon Worcestershire sauce
1 teaspoon cider vinegar
1 teaspoon hot peppercorn wine
Heat olive oil in a large skillet over medium heat. Saute onion slices in olive oil until golden; remove slices and set aside.
In a large skillet over medium heat, stir celery salt and olive oil. Season with salt, sugar, water, 1 teaspoon sugar, green onions, bread crumbs, paprika, salt and sage. Cook, stirring well, until butter is golden. Remove a sheet of waxed paper and shred the excess pulp with a knife.
Add onion slices back into the skillet; cook until golden. Mix celery salt and oil into the skillet soup mixture, mixing well. Add enough water to just cover the beef. Simmer over medium heat for approximately 10 minutes. Add breadcrumb mixture, mixing well. Stirring occasionally, bring mixture to a simmer for about 15 minutes.
Pour in vinegar and hot pepper wine. Bring mixture to a rolling boil, stirring gently. Reduce heat to low, and continuously stir until thickened. Bring a large pot of salted water to a boil. Add the meat and stir just enough to coat. Reduce heat to medium and cook for about 1 hour.