From the kitchen of Annette M., Bedford, New Hampshire

Ingredients

• 4 lb. rump roast, cut in cubes
• 2 medium potatoes, diced
• 2 cups water
• 4 beef bouillon cubes
• 1/2 head of cabbage

• 3 carrots, cut 1/4 inch thick
• 1 can corn, drained
• 1 can green beans, drained
• 1 can tomato juice

Instructions

1. Heat a skillet until it is very hot.

2. Sear the roast cubes until they are browned on all sides.

3. Add the bouillon cubes to boiling water. Stir until they are completely dissolved.

4. Add all ingredients to a crockpot and cook on high all day.

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