Busy Day Pot Roast
By: Camille Willemain
Published: Monday, December 21, 2009 - 11:09pm

Ingredients




1 boneless rump or chuck pot roast (4 lb.)
2 bags frozen vegetables for stew
1 cup tomato juice
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
1/2 cup cold water
1/2 onion, sliced

Preparation

1 Place roast in an electric slow cooker, add frozen vegetables, tomato juice, salt and pepper. Stir to blend and cover cooker. Add 4 carrots, sliced. 2 Cook on high (290 to 300 degrees) for 5 hours or until meat is tender. Remove meat and vegetables and keep warm. Turn heat to high (290 to 300 degrees). Mix flour with cold water in a cup, stir into liquid in slow cooker until well blended. Cover and simmer 15 minutes.