Pot Roast

Pot Roast
1 4-pound boneless beef chuck cross rib pot roast or boneless chuck eye roast
1/4 cup all-purpose flour
salad oil
1 12-ounce can tomato juice (1 1/2 cups)
2 medium-size onions, cut up
2 medium-size carrots, sliced
2 large potatoes, cubed
2 large celery stalks, sliced
2 garlic cloves, crushed
1 tsp. dried tarragon leaves
1/4 cup corn starch
water
salt
pepper

Trim excess fat from beef roast. On waxed paper, coat roast with flour. In 5-quart Dutch oven over high heat, in 2 tablespoons hot salad oil, cook roast until browned on all sides. Discard fat in Dutch oven.
Add tomato juice, onions, celery, garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper; heat to boiling. Reduce heat to low; cover and simmer 2 1/2 to 3 hours until roast is fork-tender, turning roast occasionally.
About 1/2 hour before roast is done, add carrots and potatoes. In a cup, mix cornstarch with cool water. Stir it into the liquid with the pot roast. Add additional water if necessary.
Serves: 12

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