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Veggie Pot Roast

Prep: 15 minutes
Cook: 2 hours 45 minutes
Serves: 8

Ingredients:

2 tbsp. vegetable oil
1 beef bottom round roast  or chuck pot roast (about 4 pounds)
2 cups <i>V8</i>® 100% Vegetable Juice  (Regular or Low Sodium)
1/8 tsp. garlic powder  or 1 small clove garlic, minced
1/4 tsp. ground black pepper
6 medium potatoes, cut into quarters (about 6 cups)
6 medium carrots, cut into 2-inch pieces (about 3 cups)
2 medium onions, cut into wedges
2 tbsp. all-purpose flour

Directions:

Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.

Stir 1 3/4 cups vegetable juice, garlic powder and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.

Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.

Remove the beef and vegetables to a platter. Stir the flour and remaining vegetable juice in a small bowl until the mixture is smooth. Stir the flour mixture in the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.

Serving Suggestion: Serve with couscous tossed with toasted pine nuts. For dessert serve with apple crisp.