1 beef pot roast, about 2 lbs.
2 tbsp. butter
2 potatoes, cubed
2 chopped onions
2 c. chopped cabbage
2 c. chopped celery
1 can (46 oz) cocktail vegetable juice
1 tbsp. salt
1 tsp. pepper

Cut meat in one inch cubes and brown in butter. Add remaining ingredients, cover and simmer for about 4 hours. Check to see if the soup is becoming too thick, add a cup or two of water if needed.