1. Wash chuck roast and cut into bite sized pieces. 2. Place roast in large stock pot and add the onion, garlic powder, parsley, salt and water. 3. Boil approximatey one hour or until meat is tender. 4. When the meat is tender, make sure you have at least 2 quarts of water left in the pot. 5. Then, add the 2 cans diced tomatoes with liquid, and the 2 cans of tomato sauce. 6. Add all of the drained, canned vegetables. 7. Add the sliced carrots and diced potatoes. 8. Bring to a boil, reduce heat and cover and simmer until the potatoes are done. 9. When potatoes are done, the soup is ready to serve. 10. Black peper and/or hot sauce can be added as served. ---------------------------------------------------------------------------
Nutrition
Ingredients
