FoodRecipesSoups
1-1/2 lbs pot roast; 1 quart water; 1 onion, chopped; 1 (16-oz) can tomatoes;
1 tsp salt, or to taste; 1/2 tsp black pepper; 1 medium-sized head cabbage,
shredded; 2 Tbsp sugar; 1/4 cup lemon juice.
Crock Pot Directions: Cut pot roast into chunks and place in crock pot.
Add water, onion, tomatoes, salt, pepper and all but 1 cup of the cabbage
(reserve for later use). Cover crock pot and cook on low setting for 6
to 8 hours. Add sugar, lemon juice, and the remaining cabbage. Cook, uncovered,
on high setting until cabbage is tender (about 15 minutes). Taste to correct
seasonings.