2 lb. chuck roast, trimmed of all fat

Broth Seasonings: 2 carrots, halved 2 ribs celery, halved 1/2 green pepper, halved 2 bay leaves 8 whole cloves 12 peppercorns 1 tsp. salt 1/2 tsp. pepper 3 qts. hot water

Preheat oven to 450 degrees. Combine meat and broth ingredients in very large soup kettle or roaster and bake for 30 minutes. Lower heat to 300 degrees and continue cooking until meat is tender, about 3 hours. Remove meat and let cool slightly. Shred meat into generous bite sized pieces and set aside. Remove seasonings with slotted spoon and discard. Increase oven temperature to 350 degrees. Add potatoes, carrots, parsnips, barley and tomatoes to broth and bake 45 minutes. Add remaining ingredients and bake another 30 to 45 minutes or until potatoes and parsnips are tender. 1 c. sliced carrots (1/4 inch) 1 c. diced parsnips 1/4 c. quick cooking barley 28 oz. can tomatoes, coarsely chopped 1 c. frozen peas 1 c. frozen green beans 1 c. frozen corn 1/2 c. fresh chopped basil, or 1 tsp. dry 1 tbsp. brown sugar 1 tsp. Kitchen Bouquet

Serve.