Vegetable Beef Soup

• 1 whole Chuck Roast
• 2 envelopes (1 Oz. Envelope) Lipton Onion Soup Mix
• 1 stick Butter, Melted
• 1/2 cups Flour
• 6 cups Water
• 1 whole Onion, Chopped
• 1/2 pounds Baby Carrots, Chopped Small
• 3 stalks Celery, Chopped
• 1 can (28 Oz. Can) Crushed Tomatoes
• 2 cans (15 Oz. Can) Diced Tomatoes
• 1 can (15 Oz. Can) Cut Green Beans With Liquid
• 1 can (15 Oz. Can) Corn With Liquid (gold And White Or Simply Sweet)
• 1 can (40 Oz. Can) Cut Sweet Potatoes With Liquid (Yams)
• 1 Tablespoon Heaping Brown Sugar
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 1 whole Bay Leaf
• 2 teaspoons Dried Basil (more Or Less)

1. Cook the chuck roast the day before with the soup mix sprinkled on top. Cover with foil and bake at 350 degrees F for 3 hours.
2. The next morning melt butter in large Dutch oven. Add flour and stir until smooth. Simmer a few minutes. Whisk in the water. Add the rest of the ingredients. Shred the beef and add it to the pot along with the drippings. Cook on the stovetop on low all day.
3. Serve. So delicious!

roast, onion soup mix, butter, flour, water, onion, carrots, stalks celery, tomatoes, tomatoes, liquid, liquid, potatoes, brown sugar, salt, pepper, bay leaf, basil

Taken from tastykitchen.com/recipes/soups/vegetable-beef-soup-3/ (may not work)