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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 1 |
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The flavors and the juices created by browning the roast help build a tasty base for this chunky, hearty okra soup. Ingredients:
1 (2 1/2- to 3-pound) boneless chuck roast, trimmed |
1 teaspoon salt |
1 teaspoon pepper |
2 tablespoons vegetable oil |
12 cups water |
2 medium onions, chopped |
2 celery ribs, chopped |
2 (16-ounce) bags frozen okra |
2 (14.5-ounce) cans diced tomatoes |
1/4 cup sugar |
2 1/2 to 3 teaspoons salt |
1 teaspoon pepper |
2 1/2 teaspoons hot sauce |
1/2 teaspoon worcestershire sauce |
3 beef bouillon cubes |
Directions:
1. Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper.
2. Brown roast on all sides in hot oil in a Dutch oven over medium-high heat. Add 12 cups water, and bring to a boil; cover, reduce heat to low, and simmer 2 hours.
3. Remove roast from broth, reserving broth; cool 15 minutes. Shred roast, and return to broth.
4. Add onions and remaining ingredients to broth; cover and cook over low heat, stirring occasionally, 2 hours.
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