Wisconsin Beef Pot Roast - cooking recipe

Ingredients

1 1/2 to 2 lb. chuck pot roast
1 tsp. lemon-pepper or 1/2 tsp. cracked black pepper
1 Tbsp. cooking oil
1/2 c. water
1/4 c. tomato juice
1/4 c. beef broth or water
3 Tbsp. flour
1 tsp. instant beef bouillon
1/2 tsp. dried thyme, crushed
4 medium carrots, cut into 1 1/2-inch pieces
2 medium potatoes, peeled and quartered
1 medium onion, cut in wedges
1/3 c. cold water

Preparation

Trim separable fat from roast.
Rub 1 side with lemon-pepper seasoning.
In a Dutch oven brown roast on all sides in hot oil. Drain off fat.
Combine the 1/2 cup water, tomato juice, beef broth or water, bouillon granules and thyme.
Pour around roast in Dutch oven.
Bring to boiling; reduce heat.
Cover and simmer 1 hour (or bake in a 325\u00b0 oven, covered, for 1 hour).
Add carrots, potatoes and onions to meat.
Cover; simmer or bake 45 to 60 minutes more or until tender, adding additional water, if necessary.
Use a slotted spoon to remove meat and vegetables; keep warm.