V8 Pot Roast

• 2 tablespoons vegetable oil
• 4 lbs bottom round steaks, roasts or 4 lbs chuck roast
• 2 cups v 8 juice (regular of low-sodium)
• 1/8 teaspoon garlic powder or 1 minced garlic clove
• 1/4 teaspoon 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 tablespoons all-purpose flour

1. Heat the oil in a 6-quart saupot over medium-high heat. Add the beef and cook until it's well browned on both sides. Pour off any fat.
2. Add 1 3/4 cups vegetable juice, garlic powder and black pepper to the saucepot and heat to a boil. Reduce heat to low. Cover and cook for 1 hour and 45 minutes.
3. Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.
4. 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 into the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
5. SERVING SUGGESTION: Serve with couscous tossed with pine nuts. For dessert serve with apple crisp.

vegetable oil, chuck roast, garlic, ground black pepper, potatoes, carrots, onions, flour

Taken from www.food.com/recipe/v8-pot-roast-373928 (may not work)