2 lb chuck roast
1 onion, sliced
3 cloves garlic, chopped
5 carrots, sliced
1 large can of whole stewed tomatoes
1/2 tsp. dry basil or 1 tsp. fresh, minced
6 potatoes, cubed
4 stalks celery
1 large bottle ketchup
salt
pepper

In a soup pot, add oil enough to cover the bottom and brown the chuck roast. During the last few minutes of browning, add chopped onion and garlic.

Once brown on all sides, fill the pot with enough water to cover the roast and let it cook on low to medium for about 90 minutes.

While the roast is cooking, peel the potatoes, celery and carrots, then chop them into bite-size cubes.

When the roast is done, place it on a cutting board and cut into bite-size pieces, removing the excess fat. Return the meat to the beef water. Add the chopped vegetables, if necessary add more water.

Open the can of tomatoes and remove each whole tomato and squeeze through your fingers or chop and add to the soup. Add the tomato juice from the can. Add the chopped basil.

Then add 1/2 jar of ketchup, salt and pepper.

Stir and taste, season as necessary, more ketchup, salt or pepper. Let it simmer until the vegetables are soft. The soup can be transfered to containers for freezing

Submitted by: Rhoda Gilbertson Isbell