Originally Posted by BlueRidgeBoy

My brother, this excuse is lame. You can do this better than any industrial food company with a one-burner hot plate and a small 4-quart slow cooker.

Get 2 pounds of chuck roast, well trimmed, and cut it into 2-inch cubes. Salt and pepper them well. Brown the meat over medium high heat in a little olive or canola oil several pieces at a time. Do the whole two pounds and put the meat aside.

Get five or six carrots and cut them into rounds. Two or three yellow onions cut into 1/16ths. Six or seven celery stalks (green part only) cut into 1/2 - 1 inch pieces. Two medium Russet potatoes cut into half-inch cubes.

Take the meat and the vegetables and put them in the slow cooker. Cover the pieces with a 32 ounce container of Swanson's low sodium beef broth. You may need part of a second container depending on how many veggies you included.

Put the slow cooker on Low and let it go 6 to 8 hours. Get some chewy thick peasant stye bread, a little butter if you like that, and a large bowl and spoon, and enjoy.

You'll never settle for the canned poison again. I promise.