Brunswick Stew

Ingredients
- 1½ pounds chuck roast
- ½ pound small pork loin
- 2 whole chicken breasts
- 5 pounds potatoes, skinned and cubed
- ½ large onion, chopped
- 1 jug (46 ounces) tomato juice
- 2 large cans (28 ounces each) crushed tomatoes
- 2 bags (14 ounces each) frozen butterbeans
- 2 bags (14 ounces each) frozen corn
- 1½ sticks butter
- 1 can (10.75 ounces) tomato puree
- ⅔ cup ketchup
- 3 tablespoons Worcestershire sauce
- 3 tablespoons vinegar
- 2 tablespoons hot sauce, or more
- 3 tablespoons sugar
- 3 teaspoons salt, or more to taste
- 2½ teaspoons pepper, or more
- 2 tablespoons crushed red pepper
- 1 can (6 ounces) tomato paste
- 2 quarts of water, or more to thin the soup out if it is too thick
Directions
The day before
Cook the chicken and beef together in a crockpot on low. Cook the pork in a crockpot also (does not take as long to cook as beef and chicken). Cook until meats are done, and when the chicken comes off the bones. Remove chicken skins and bones, then shred all the meat. Cook the potatoes separately in water.
The day of
Put all these ingredients along with the meats in a large heavy duty pot and cook on low for about 4 hours. Stir often to keep it from sticking.