Pot Roast with Harvest Vegetables

• 2 Tbsp. vegetable oil
• 3 lbs. rump roast
• 1 (14 oz) can beef broth
• 3/4 cup v8 juice
• 2 cups frozen baby carrots
• 3 medium potatoes, peeled and quartered
• 3 stalks celery cut into 1 inch pieces
• 2 Tbsp. flour
• 1/4 cup water

Directions

Heat oil in saucepan, 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 vegetables. cover and cook 30 minutes or until tender. remove roast and vegetables and keep warm.

Mix flour and water. Add to saucepan. Cook and stir until mixture boils and thickens. Slice roast, cover with gravy and serve with vegetables.

By imaqt1962 from St. Joseph, IL