• 2-3 lb. chuck roast or whatever you prefer
• 1 pkg. pot roast seasoning
• 1/2 yellow onion, chopped
• 1 clove garlic, minced
• 5 celery stalks, cut up
• 5 carrots, cut up
• 5 potatoes, peeled and cut up
• 1 can corn, drained
• 1 can green beans, drained (or fresh if you prefer)
• 1 can diced tomatoes
• 2 C. chopped cabbage

Sprinkle pot roast seasoning over roast. Add 2 C. water and bake until done, 2-3 hours at 350 degrees. Let cool and put roast in separate container in fridge and broth in a bowl and set in fridge.

After roast is completely cooled for 2-3 hours, take out and cut up in chunks removing the fat. Put in Dutch oven. Remove the fat from the broth which after cooled will be on top of the bowl, easy to remove. Pour broth over meat and add more water, 2 C or so. Let that simmer for 1 hour then add all the other ingredients except the cabbage. Let cook 45 minutes or until tender. During the last 10 minutes, add the cabbage. Add salt and pepper to your taste. .

Tips:

If you use more than 2 cups of water, you might want to add a beef bouillon cube to the broth. Making this after the roast and broth has cooled is so much better than making it all at once because you get to remove the fat which just makes it taste greasy. If you use a bigger roast you might want to add more veggies.