Pot Roasted Beef

• 1 lbchuck roast, thawed
• 1/4 tspsalt
• 1/4 tspblack pepper
• 1/2 tspvegetable oil
• 8 red potatoes, peeled and quartered, drained
• 2 turnips, peeled and quartered, drained
• 1/2 cupyellow onion, chopped in 1 inch pieces
• 1/2 cupcarrot, chopped in 1 inch pieces
• 1/2 cuptomato juice

quantities scale with servings

Method

1. 1

   Preheat oven to 350 °F.

2. 2

   Season the roast with salt and pepper.

3. 3

   In a large skillet, brown the roast in the oil over medium to high heat for 10 to 12 minutes. Drain fat.

4. 4

   Use a large iron skillet or roasting pan. Put the roast in the middle of the pan. Add the potatoes, turnips, onions, and carrots around the roast.

5. 5

   Pour the tomato juice over the roast and vegetables.

6. 6

   Cover the pan with a lid or foil and bake for 1 hour or until potatoes are cooked.

7. 7

   If desired, cut roast into one inch chunks. Mix and serve.