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    Pot Roast with Harvest Vegetables


    Source of Recipe


    Swanson

    List of Ingredients




    2 tbsp. vegetable oil
    3 lb boneless beef bottom round or rump roast
    1 can(14 1/2) Swanson seasoned beef broth with onion
    3/4 c. V8 vegetable juice
    2 c. fresh or frozen baby carrots
    3 medium potatoes quartered
    3 stalks of celery, cut into 1 inch pieces
    2 tbsp all purpose flour
    1/4 c. water

    Recipe



    Heat oil in saucepot. Add roast and cook until browned on all sides. Pour off fat.
    Add broth and vegetable juice. Heat to a boil. Cover and cook over low heat 1 hr.45 minutes.
    Add carrots. potatoes and celery. Cover and cook 30 minutes,or until vegetables are tender.Remove roast and vegetables and keep warm.
    Mix flour and water. Add to saucepot. Cook until mixture boils and thickens, stirring, serve with roast and vegetables.

 

 

 

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