Yankee-Est Pot Roast - cooking recipe

Ingredients

2 cloves garlic, minced
3 -4 lbs boneless beef chuck roast
1/4 cup all-purpose flour
1/4 cup vegetable oil
1 cup tomato juice
6 carrots, peeled and sliced into chunks
2 medium onions, chopped
2 bay leaves
1 teaspoon dried sweet basil leaves
1 teaspoon salt
1/4 teaspoon black pepper
4 medium potatoes, peeled and cut into large chunks

Preparation

Rub garlic into roast and coat all over with flour.
In a large dutch oven, brown roast over medium high heat in oil.
Add tomato juice, carrots, onions, bay leaves, basil, salt and pepper and bring to a boil.
Reduce heat, cover tightly and simmer for about 3 hours, turning meat occasionally.
Add potatoes and simmer an additional 30 minutes, or until fork tender.
Remove bay leaves and serve.