Okra Soup - Charleston SC classic soup

Okra Soup - Charleston SC classic soup

1 (2 1/2 to 3 pound) Boneless chuck roast
1 tsp salt
1 tsp pepper
2 tablepoons vegtable oil
12 cups water
2 med onions, chopped
2 celery ribs, chopped
2 (16 oz) bags frozen okra
2 (14.5 oz) cans diced tomatos
1/4 cup sugar
2 1/2 to 3 tsp salt
1 tsp pepper
2 1/2 tsp hot suace
1/2 tsp Worcestershire sauce
3 beef bouillon cubes

Sprinkle roast with 1 tsp salt and 1 tsp pepper
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.

Remove roast from broth, reserving broth; cool 15 minutes. Shred roast and return to broth.

Add onions and remaining ingredients to broth; cover and cook over low heat, stirring occasionally, 2 hours

Contributed by Christ Episcopal Church, Mt. Pleasent, SC