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Campbell's Pot Roast




Source of Recipe


The Weekly Menu


List of Ingredients




2 tbsp. vegetable oil
4 lb. beef bottom round pot roast
2 cups Vegetable Juice
1/8 tsp. garlic powder
1/4 tsp. pepper
6 medium potatoes cut into quarters
6 medium carrots cut into 2" pieces
2 medium onion cut into wedges
2 tbsp. all-purpose flour



Recipe



1. HEAT oil in saucepan. Add roast and cook until browned. Pour off fat.
2. ADD 1 3/4 cups vegetable juice, garlic and pepper. Heat to a boil. Cover and cook over low heat 1 hr. 45 min., turning roast occasionally.
3. ADD potatoes, carrots and onions. Cover and cook 45 min. or until roast is fork-tender.
4. REMOVE roast and vegetables to platter. Mix flour and remaining vegetable juice. Stir into saucepan. Cook and stir until mixture boils and thickens. Serve with roast and vegetables. Serves 8.