Oven-Baked Beef Stew
|Boneless chuck roast||3 Pound, cut into pieces|
|Potatoes||4 Large, quartered|
|Carrots||6 , cut in 1 pieces|
|Celery ribs||6 , cut in 1 pieces|
|Small onions||1 Dozen|
|Vegetable juice cocktail||2 Cup (32 tbs)|
Combine the roast, potatoes, carrots, celery, onions, salt, sugar, tapioca and pepper in a large roasting pan or Dutch oven; mix well.
Pour the vegetable juice cocktail over the beef mixture.
Bake, tightly covered, at 275 degrees for 4 hours, leaving the oven door closed.