Beef And Vegetable Soup

• 3 lb chuck roast
• 3 None onions, peeled and cut in half
• 3 None bay leaves
• 5 None cloves
• 5 None juniper berries
• 2/3 lb potatoes, peeled and cut into 1/2 inch cubes
• 1/2 lb celeriac (celery root), peeled and cut into 1/2 inch cubes
• 2/3 lb carrots, peeled and sliced
• 1 1/3 lbs brussels sprouts, halved
• 1 None leek, sliced
• 1 bunch marjoram or oregano

1. Bring the roast to a boil in 6 cups of water. Skim off any foam and add the onion halves, bay leaves, cloves and juniper berries.
2. Take the meat from the broth. Pour the broth through a sieve and bring it to a boil again. Add the vegetables and simmer them for about 15 mins. Cut the meat into 1 inch cubes, and add it back to the broth. Bring broth to a boil once more and season to taste. Serve the soup, garnished with marjoram or oregano.

chuck roast, onions, bay leaves, cloves, berries, potatoes, celery root, carrots, brussels sprouts, marjoram

Taken from recipes-plus.com/api/v2.0/recipes/16277 (may not work)