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Categories:
chuck roast onion soup tomato juice carrots celery beef broth baby lima beans corn green beans cabbage frozen peas barley
Viewed: 44 - Published at: 3 years agoIngredients
- 3 lb. chuck roast
- 2 pkg. dried onion soup mix
- 1 qt. tomato juice
- 3 c. sliced carrots
- 3 c. diced celery
- 1 large can College Inn beef broth
- 1 small can baby lima beans
- 2 cans corn
- 2 qt. green beans
- 1/2 head cabbage
- 1 (2 lb.) pkg. frozen peas
- 1/2 c. barley
Method
- Place chuck roast in a crock-pot.
- Cover with water.
- Add soup mix and tomato juice.
- Let cook all day or night.
- Remove meat from broth and cool.
- Remove any fat from top of broth.
- Place broth in roaster or large soup pot.
- Add barley, carrots, celery and beef broth.
- Simmer slowly until carrots are slightly tender. Add lima beans, corn and green beans.
- Let cook a while and add cabbage, cut fine.
- When that is tender, add peas.
- Then add the meat that has been trimmed of any fat and cut into small pieces. Simmer.
