Chuck Roast

Beef Broth

1 large Onion (chopped)

2 (12 oz.) cans Petite Diced Tomatoes

3 cups Okra (chopped)

4 (7 oz.) cans White Shoepeg Corn

Cut the Chuck Roast into 4 pieces & place in a large stock pot. Add the chopped onion & enough Beef Broth to cover the roast by at least 2 inches. Add some salt & bring to a boil. Reduce heat, cover, & boil until the roast is tender when forked.

Remove the 4 pieces of Roast from the pot. Shred the meat & set aside.

Add the tomatoes to the pot & continue to boil the broth, onions, & tomatoes for approximately 30 minutes.

Add the okra to the pot & continue to boil the broth, onions, tomatoes, & okra for approximately 30 minutes.

Add the shoepeg corn & the shredded meat to the pot. Boil the soup for a few minutes to combine flavors. Salt & pepper to taste.