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Ingredients

• one 1-1/2 to 2-pound  beef chuck pot roast
• 1 teaspoon  lemon-pepper seasoning or 1/2 teaspoon cracked black pepper
• 1 tablespoon  cooking oil
• 1/2 cup  water
• 1/4 cup  tomato juice
• 1/4 cup  dry white wine, beef broth, or water
• 1 teaspoon  instant beef bouillon granules
• 1/2 teaspoon  dried thyme, crushed
• 4   medium carrots, cut into 1-1/2-inch pieces
• 2   medium potatoes, peeled and quartered
• 1   medium onion, cut into wedges
• 1/3 cup  cold water
• 3 tablespoons  all-purpose flour

Description

Simmer Or Bake This Budget-friendly Cut Of Beef And Nutritious Root Vegetables. Then Make Flavorful Gravy With The Pan Juices For A Hearty One Pan, One Dish Meal.

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