1 medium to large pot roast, well marbled
1 large onion
1 – 2 teaspoons of garlic powder
large bag of frozen mixed vegetables
2 – 3 large potatoes
1 large can diced tomatoes
salt and pepper to taste
In a large cooking pot on medium heat cover the pot roast with water. Add chopped onion (not too finely chopped, btw), and a couple of tsps. of salt and the garlic powder. Bring to a boil and let cook until tender. This will take any where from 2 to 5 hours. In that time, the water will become broth. You may need to add more water during the cooking time. This is soup – keep the broth level up.
When meat is almost ready, peel potatoes and cut them into bite sized pieces.
When meat is falling apart tender, remove it from broth. Place frozen vegetables and potatoes in broth. While veg are cooking, shred beef and return it to the pot.
When the potatoes are tender enough to break apart when pricked with a fork, add tomatoes. As soon as the soup is heated through you can eat. You will need to salt and pepper your bowl to your personal desired level.
Good go-withs: Corn muffins, biscuits or croissants. Crackers are good, too.
(Salad is a bit redundant as you have lots of veg already.)
Comments: You can add all the partial bags of frozen veg from your freezer to this if you want. The combination of veg is up to you. Pick your favorites. Get creative. Just keep an eye on the meat-to-veg ratio - you want them to be about even.