Ingredients:
~ 2 to 2 1/2 lb beef bottom round roast
~ 2 tsp olive oil or veg oil
~ 2 or 3 med potatoes, cut into 2 in. pieces
~ 2 1/2 c. baby carrots
~ 2 cups sliced mushrooms
~ 1 med. celery stalk, sliced (1/2 cup)
~ 1 med. onion, chopped (1/2 cup)
~ 1 tsp salt
~ 1/2 tsp pepper
~ 1/2 tsp dried thyme leaves
~ 1 can (14 oz) diced tomatoes, undrained
~ 1 can (10 1/2 oz) condensed beef broth
~ 1 can (5 1/2 oz) eight vegetable juice
~ 1/4 cup flour
Directions:
Trim excess fat from beef. Heat in skillet over med-high heat. Cook beef in oil about 10 min., turning occasionally, until browned on all sides. Place potatoes, carrots, mushrooms, celery & onion in crock pot. Sprinkle w/ salt, pepper & thyme. Place beef on veggies, pour tomatoes, broth & veg juice over beef. Cover & cook on low 8-10 hours or until beef & veggies are tender. Remove beef and veggies, place on serving platter and keep warm.
Skim fat from beef juices in cooker. Remove 1/2 c. juices. Mix w/ flour until smooth. Gradually stir flour mixture into remaining juices. Cook on high 15 min. or until thickened. Serve sauce w/ beef & veggies.
Recipe from: My sister, Tricia
