2 1/2 to 3 lb. chuck roast
2 lg. carrots
2 or 3 lg. onions
3 lg. stalks celery with tops
Salt (about 1 tbsp.)
1/2 tsp. marjoram
1/4 tsp. black pepper
1/4 tsp. thyme

1 lb. can tomatoes 1 or 2 (12 oz.) cans V-8 juice 16 oz. bag of mixed vegetables 2 or 3 potatoes, cut in cubes

Put into large kettle the meat and raw vegetables, cut into large pieces. Add spices, and water to cover, and boil slowly several hours, until meat and vegetables are tender. Remove meat and vegetables frombroth and refrigerate over night.

NEXT DAY; Skim all fat off broth. Chop vegetables and meat (discard fat), and return to broth. Add rest of ingredients and simmer several more hours, adding more salt to taste. If more broth is needed, add a large can of College Inn Beef Broth. This freezes well.