Crockpot Vegetable Beef Soup

1 lean beef roast, about 1-1/2 to 2 pounds
carrots - 1/2 to 2 cups, thinly sliced or diced
potatoes - about 4 medium size, peeled and cubed
celery - 2 ribs - chopped
1 medium onion - chopped
corn - 1 box frozen, thawed
peas - 1 box frozen, thawed
lima beans - 1 box frozen, thawed
1/2 tsp. thyme
parsley - a few sprigs of fresh, chopped or 1 tsp. dried
3 cups beef stock - homemade or use low-fat canned beef broth
1 - 16 oz. can tomatoes, crushed
1 - 4 oz. can tomato sauce
1 tsp. salt or to taste
dash of pepper, to taste

Preparation -
Mix all ingredients in a large crock-pot. Cover and cook on high for 1 hour. Reduce the temperature to low and cook for about 10 hours. Remove the beef from the crock-pot. Remove the meat from the bone. Discard the bone. Shred and/or dice the meat into small pieces. Stir the meat into the soup. Cook for about 30 more minutes before serving.

	Allyson Elizabeth D´Angelo BellaOnline's Home Cooking Editor