Ingredients:

1 (3- to 4-lbs.) chuck roast, cut into cubes
1/2 t. salt
1 t. pepper
1 small rutabaga, peeled and cut into small cubes
2 large potatoes, cut into cubes
1 large onion, sliced
2 celery stalks, chopped
1 (10 1/2-oz.) can stewed tomatoes
1 (0.75 oz.) packet Cajun brown gravy mix
1 (16-oz.) pkg. frozen mixed vegetables
1 (14-oz.) can beef broth

Methods:

Put roast cubes into slow cooker and add all other ingredients in the order listed.
Cook on Low for 6 to 8 hours and spoon into large soup bowls.Serve with hot croissants or French bread.