2 lbs. chuck roast
6 beef bouillon cubes
6 c. water
1 med. onion, chopped
2 c. celery, chopped
16 oz. frozen mixed vegetables
1 qt. whole tomatoes
1 c. rutabaga, chopped or 1 c. cabbage
1 c. cubed potatoes, optional

Cut roast in small pieces and boil in 6 cups water and bouillon cubes for 1 hour. Add rest of vegetables and cook until tender. May add additional water, salt and pepper for desired flavor and consistency. May add barley, egg noodles or rice for variety. Serves 6-8 people.