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Vegetable Soup

3 lb. boneless chuck roast
1 lg. can tomato juice
1 box beef vegetable soup starter
1 (16-20 oz. ) bag mix vegetables

Trim all fat from roast, cut in pieces. Place in slow cooker overnight or early morning. Drain some fat off meat when meat is cooked. Add tomato juice, soup starter and vegetables for another 3-4 hours. Add water as needed. The longer this soup cooks the better. Your meal is ready when you get off work.

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