Brown chuck roast on both sides and cook on low heat for about two hours.
Remove from pot and remove more fat. Press between doubled paper towels to absorb as much fat as possible. Cut into bite-sized pieces.
Pour about one cup of water into pot and refrigerate until all fat is congealed. Discard congealed fat and return pot to stove.
Add water to pot, bring to low boil and add carrots, onions, and lima beans--cook 10 minutes, then add potatoes, corn, and tomatoes. Cook until potatoes are almost tender. Season to desired taste with salt and pepper.
Add a little more water if soup is too thick.
Add meat to the pot and finish cooking until potatoes are done.