Aunt Betty would make this a couple times a year for family gatherings. I usually prefer to use fresh beets when I make it, but canned beats will do well if that’s all you have. One time, I accidentally used a can of pickled beats instead of regular canned beats. Let’s just say I don’t recommend repeating that. If you or a loved one isn’t a fan of chicken noodle soup (like me) this makes a great alternative for someone who is sick.
- 4 lbs of beef roast - chuck or sirloin preferred
- 2 bay leaves
- 1 large onion
- 4 cloves garlic
- 2 carrots
- several potatoes
- 1 stock of celery
- 1 small can of beets
- 1 small can of tomatoes
- 1 head medium cabbage
- 1 tbsp salt
- 2 tsp pepper
- Place the beef in a large pot and cover with water by about 2 inches. Boil until tender.
- Once tender, remove the meat from the pot and place on a carving board. Add all vegetables to the pot, and cook until tender.
- While the vegetables are cooking, trim the fat off the meat. Then break down into small pieces.
- Once the meat is trimmed and the vegetables are soft, reduce the heat to a slow simmer and add the meat back to the pot.
- Serve once flavors have melded and the meat comes back up to temperature.