Savory Pot Roast & Harvest Vegetables

• 2 tablespoons vegetable oil
• 3 lbs boneless round steak or 3 lbs rump roast
• 1 (14 ounce) canswanson seasoned beef broth, with onions
• 34 cup 100% vegetable V8 vegetable juice
• 2 cups whole fresh baby carrots or 2 cups frozen baby carrots
• 3 medium potatoes, quartered
• 3 stalks celery, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 14 cup water

1. HEAT oil in saucepot.
2. Add roast and cook until browned on all sides.
3. Pour off fat.
4. ADD broth and vegetable juice.
5. Heat to a boil.
6. Cover and cook over low heat 1 hours 45 minute
7. ADD vegetables.
8. Cover and cook 30 minute or until vegetables are tender.
9. Remove roast and vegetables and keep warm.
10. MIX flour and water.
11. Add to saucepot.
12. Cook and stir until mixture boils and thickens.
13. Serve with roast and vegetables.

vegetable oil, boneless round steak, beef broth, vegetable juice, fresh baby carrots, potatoes, stalks celery, flour, water

Taken from www.food.com/recipe/savory-pot-roast-harvest-vegetables-141165 (may not work)