Cooking Directions

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.
• Stir 1 3/4 cups vegetable juice, garlic powder and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
• Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.
• 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 in the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.

Ingredients

• 2 tablespoons vegetable oil
• 4 pounds boneless beef bottom round (rump) roast or chuck pot roast
• 2 cups V8® 100% Vegetable Juice(Regular or Low Sodium)
• 0.125 teaspoon garlic powder or 1 small clove garlic, minced
• 0.25 teaspoon ground black pepper
• 6 medium potato, cut into quarters (about 6 cups)
• 6 medium carrot, cut into 2-inch pieces (about 3 cups)
• 2 medium onion, cut into wedges
• 2 tablespoons all-purpose flour