6 carrots, peeled and chopped
3 carrots, peeled and chopped
1 pint beef broth
1/2 pound beef shoulder roast
1 onion, sliced
1 (15 ounce) can stewed tomatoes, with juice
2 tablespoons dried minced onion
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried marjoram for garnish
Place the carrot, onion, beef broth, and roast in a large pot. Microwave for 5 minutes, stirring constantly. Reduce heat to medium.
Meanwhile, place the onion slices in a large bowl. Stir in tomato juice, tomato paste, canned tomato sauce, broth, beef and pork. Spoon over vegetables.
Heat oven to 350 degrees F (175 degrees C).
Remove vegetables from heat. Strain vegetables into a large bowl.
Combine tomato puree, salt, pepper, brown sugar, lemon juice, water, onion, garlic, celery, tomato paste, wine and chicken broth into a large glass or metal bowl. Pour over vegetables and stir gently until coated. Garnish with basil and rosemary sprigs.