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Categories:Viewed: 46 - Published at: 8 years ago
Ingredients
- pot roast
- 1 lb. carrots, sliced
- 1 large onion, diced
- 4 to 5 potatoes, diced
- 1 small head cabbage, chopped
- 3 ribs celery, chopped
- 1 (46 oz.) can tomato juice
- 1 can whole kernel corn
- 1 can green beans
- 1 can peas
Method
- Dip roast in seasoned flour and brown well.
- Simmer in pot with water to cover until tender.
- Remove roast and cool.
- Add to the pot of stock:
- carrots, onion, potatoes, cabbage and celery. Add enough water to cover and boil until tender.