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Old Fashioned Beef Vegetable Soup (Grandma’s Recipe)

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Ingredients
  

  • For the Roast:
  • 1 chuck roast 3–4 lbs
  • 1 packet au jus mix
  • Water to cover halfway
  • For the Soup:
  • 1 bag mixed soup vegetables
  • 1 bag frozen lima beans
  • 1 bag frozen corn
  • 1 full head cabbage chopped
  • 2 cans 20 oz San Marzano tomatoes — 1 diced, 1 whole
  • 1 large can tomato paste
  • Better Than Bouillon beef base, to taste
  • Dried chives
  • Salt & pepper
  • Optional:
  • Extra tomatoes
  • Extra water
  • Pinch of sugar

Instructions
 

  • Braise chuck roast for 4 hours at 325°F with au jus and enough water to cover halfway.
  • Meanwhile, add mixed vegetables, limas, corn, and chopped cabbage to a large pot. Cover with water and simmer.
  • Add diced tomatoes, whole tomatoes (crushed), and tomato paste. Stir.
  • Add a spoonful of Better Than Bouillon, dried chives, salt & pepper.
  • Shred the cooked roast and add both the meat and braising liquid to the soup pot.
  • Add more tomatoes or water to reach desired thickness.
  • Simmer 1–2 hours, tasting and adjusting seasoning.
  • Add a pinch of sugar if needed to balance acidity.
  • Serve hot with bread, cornbread, or crackers.