Beef And Carrots Over Rice - cooking recipe

Ingredients

3 to 4 lb. pot roast
12 oz. can tomato juice
2 Tbsp. tapioca
6 carrots, sliced
3 celery stalks, sliced
1 medium onion, chopped
cooked rice or noodles

Preparation

Trim fat and cube roast.
Pour tomato juice in large baking dish.
Stir in tapioca.
Add meat, carrots, celery and onion. Cover and bake at 325\u00b0 for 2 hours.
Serve over rice or noodles.