Cut roast into cubes; place in a large kettle. Add water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours.
Remove meat and cut into bite-size pieces. Return to the kettle. Add vegetables, tomato juice and seasonings. Bring to boil. Reduce heat; simmer, uncovered for 1 - 1/2 hours
Ingredients
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3 pounds chuck roast
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2 cups tomato juice
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4 quarts water
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1/2 teaspoon dried thyme
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4 cups stewed tomatoes
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1 tablespoon dried basil
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3 cups Chopped Potatoes
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1 teaspoon Salt
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2 cups chopped or sliced carrots
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1 teaspoon pepper
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1 cup chopped or sliced celery
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