Beef Pot Roast (Crock-Pot Style)

• 2 lbs boneless beef chuck roast, fat trimmed, thawed
• 2 tablespoons all-purpose flour
• nonstick cooking spray
• 2 cups v 8 vegetable juice
• 1 (1 1/2 ounce) packagemccormick beef stew seasoning
• 1 (16 ounce) bag frozen stew vegetables

1. Rub both sides of the chuck roast with flour.
2. Spray the insides (bottom and sides) of the crock with non-stick cooking spray.
3. Place the roast in the crock and press it down firmly so it rests snugly on the bottom.
4. In a separate bowl mix V-8 juice and the McCormick Seasoning until seasoning is dissolved.
5. Add frozen stew vegetables to the slow cooker.
6. Pour the vegetable juice/seasoning mixture over the roast.
7. The liquid should just cover the contents of the pot.
8. If it doesn't add a little water or vegetable juice.
9. Cover and cook on low heat setting for 8 hours, or on high heat setting for 5 hours.
10. Turn off, allow to cool in the crock for up to half an hour.
11. Serve with corn bread, buttered toast, or rolls.

chuck roast, flour, nonstick cooking spray, vegetable juice, beef stew seasoning, frozen stew vegetables

Taken from www.food.com/recipe/beef-pot-roast-crock-pot-style-369075 (may not work)