Busy Day Pot Roast

Ingredients

1 boneless rump or chuck pot roast (4 lb.)

2 bags frozen vegetables for stew

1 cup tomato juice

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup flour

1/2 cup cold water

1/2 onion, sliced

Preparation

Place roast in an electric slow cooker, add frozen vegetables, tomato juice, salt and pepper. Stir to blend and cover cooker. Add 4 carrots, sliced.

Cook on high (290 to 300 degrees) for 5 hours or until meat is tender. Remove meat and vegetables and keep warm. Turn heat to high (290 to 300 degrees). Mix flour with cold water in a cup, stir into liquid in slow cooker until well blended. Cover and simmer 15 minutes.