Awesome! I used a 2.5lb chunked-up chuck roast, tossed in the pot first while I tended to other things, but not totally browned, per se. I used 1 can of italian stewed tomatoes, 1 can of tomato sauce, and 1 large can of peeled, crushed tomatoes, to appease the non-tom people. I used about 6 cups of water and a healthy blob of beef base to make it more broth than water, and added about 1.5 tablespoons worcestershire sauce + 3/4 tablespoons of soy, that's just a family thing but we like to dance the fine line between a richer beef base vs. a meal of worcestershire- flavored, meat-like substance. Lastly, I let it cook low n slow for 4 hours, adding the potatoes (we upped the potato count, too) at about the 2 hour mark. I can not express how delish the meat chunks were. This soup was excellent! Next time, I'll use a little less liquid, and I'm going to tinker with it to make it a bit beefier vs. tomato-y, but that's the hubs preference. Thank you so much for the recipe! it will be used often!
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Awesome! I used a 2.5lb chunked-up chuck roast, tossed in the pot first while I tended to...