Ingredients
- 2 tablespoons vegetable oil (if using chuck roast)
- 2 1/2 pounds ground beef or 2 1/2 to 3 pounds boneless chuck roast*
- 4 quarts cold water
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups chopped onion
- 3 tablespoons dried parsley
- 2 tablespoons beef bouillon granules
- 1 tablespoon dried Italian seasoning
- 1 tablespoon House Seasoning, See Spice Mixes & Rubs
- 1 tablespoon seasoned salt, plus extra for seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 bay leaves
- 1 cup thinly sliced carrots
- 1 cup diced celery
- 1 cup sliced green beans, fresh or frozen
- 1 cup frozen black-eyed peas
- 1 cup frozen butter beans
- 1 cup cut okra, fresh or frozen
- 1 cup corn kernels, fresh or frozen
- 1 cup diced potatoes
- 1/2 cup uncooked elbow macaroni
- Chopped fresh parsley leaves
Description
Big Batch So You Can Freeze For A Quick Winter Dinner... If Using Chuck Roast, Heat The Oil In A Large Skillet Over Medium Heat. Place The Roast In The Skillet And Cook Until…
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