Family-Favorite Pot Roast - cooking recipe

Ingredients

2 teaspoons olive oil or 2 teaspoons vegetable oil
2 - 2 1/2 lbs bottom round beef roast
6 medium potatoes, cut int 2-inch pieces (about 4 cups)
2 1/2 cups baby carrots
2 cups sliced fresh mushrooms (about 5 ounces)
1 stalk celery, sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 1/2 ounce) can condensed beef consomme or (10 1/2 ounce) can broth
1 (5 1/2 ounce) can eight-vegetable vegetable juice (2/3 Cup)
1/4 cup all-purpose flour

Preparation

Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
Place pototatoes, carrots, mushrooms, celery and onion in 4-to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef.
Cover and cook on low heat setting 8 to 10 hours.
Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices rom cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to high. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables.