CROCK-POT K. C. STEAK SOUP

3 c. water
2 sm. chopped onions
3 stalks chopped celery
2 sliced carrots
1 lb. canned tomatoes
1 tsp. pepper
Salt as desired
1 (10 oz.) pkg. frozen mixed
vegetables
1 lb. diced chuck roast or top round,
browned and drained
2-4 tbsp. beef base, granules or paste
1/2 c. butter or margarine
1/2 c. flour

Put all ingredients except butter and flour in crock pot. Cover and cook on low 8-10 hours. One hour before serving, turn to high. Make a roux of 1 stick melted butter or margarine and 1/2 cup flour. Stir until smooth. Pour into crock-pot and stir until thickened.