1 can Campbell's beefy mushroom soup
2 (8 oz.) cans tomato sauce
3 cans water
4 carrots, cubed
5 potatoes, cubed
1/4 c. chopped onion
1 c. frozen corn
1 heaping tsp. salt
1 heaping tsp. pepper
1 tsp. celery salt
Leftover roast

Mix all ingredients together (except potatoes) and simmer. Add potatoes about 30 minutes before serving.