Cut the roast into manageable pieces and brown. Render the fat and set some aside for the rice.

Add the grill ground sirloin to the pot. Mine had to be broken up.

Slice the celery and potatoes, and add them to the pot.

Reserve a 1/3 cup of stock. Add in the stock, spices, onions and butter. Simmer till potatoes are fork tender.

Take the drippings and heat the rice in it. Add the butter. When nice and hot, add the stock into it and cover while it's cooking. Add cornstarch to the 1/3 cup of stock and mix well and add to the beef and potatoes making a gravy sauce.