Wisconsin Beef Pot Roast

• 1 1/2 to 2 lb. chuck pot roast
• 1 tsp. lemon-pepper or 1/2 tsp. cracked black pepper
• 1 Tbsp. cooking oil
• 1/2 c. water
• 1/4 c. tomato juice
• 1/4 c. beef broth or water
• 3 Tbsp. flour
• 1 tsp. instant beef bouillon
• 1/2 tsp. dried thyme, crushed
• 4 medium carrots, cut into 1 1/2-inch pieces
• 2 medium potatoes, peeled and quartered
• 1 medium onion, cut in wedges
• 1/3 c. cold water

1. Trim separable fat from roast.
2. Rub 1 side with lemon-pepper seasoning.
3. In a Dutch oven brown roast on all sides in hot oil. Drain off fat.
4. Combine the 1/2 cup water, tomato juice, beef broth or water, bouillon granules and thyme.
5. Pour around roast in Dutch oven.
6. Bring to boiling; reduce heat.
7. Cover and simmer 1 hour (or bake in a 325u0b0 oven, covered, for 1 hour).
8. Add carrots, potatoes and onions to meat.
9. Cover; simmer or bake 45 to 60 minutes more or until tender, adding additional water, if necessary.
10. Use a slotted spoon to remove meat and vegetables; keep warm.

lemonpepper, cooking oil, water, tomato juice, beef broth, flour, instant beef bouillon, thyme, carrots, potatoes, onion, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=426782 (may not work)