5 good-sized carrots
a largish onion
a bottle of cabernet savignon
a pound of cashews
a pile of Auntie Arwen's Herbs de Provence: chives, parsley, basil, lavender, tarragon, rosemary, marjoram 
a smaller pile of Auntie Arwen's Klingon in the Alley: Secret mix of spices, Salt, Dextrose, Chili & Habanero Peppers, Garlic, Onion 
2 large sweet potatos
some grated orange peel
Chop up the carrots, onions, and sweet potatoes. Everything goes in the pot. Add enough water to cover the ingredients. Bring to a boil, then simmer till the meat is tender, which might have been 3 hours-- a while, but not one of those day-long projects. That's it.
This is surprisingly sweet--about as sweet as a non-extreme dessert like almond cookies.
I'm not sure how much I like it. If I do it again, I'll definitely add more spice, and probably another pound of meat, and maybe some garlic. There's more bone than I expected in a bone-in chuck roast.
I think it could work as an egg-drop soup if you didn't want to use meat.
Mushrooms would probably go well in it. Other vegetables seems like a good idea, but I wasn't sure when to add them so that they wouldn't be overcooked.
The spice mixes I used are earlier versions of what's currently available:
 [basil, chervil, garlic, parsley, lavender, marjoram, thyme, tarragon, sage, savory, rosemary]
 [salt, sugar, hot chili pepper, garlic, onion, paprika, allspice, ginger, red pepper, sugar, nutmeg, black pepper, thyme, lemon grass, cinnamon, anise, cloves, mace]