Easy Pot Roast Dinner
|Instant meat marinade||1 Tablespoon|
|Vegetable juice cocktail||2⁄3 Cup (10.67 tbs)|
|Beef chuck pot roast||4 Pound|
|White potato||32 Ounce|
|Canned cut green beans||16 Ounce|
|Canned sliced mushrooms||3 Ounce|
|Cold water||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
In Dutch oven mix marinade and vegetable juice.
Trim excess fat from meat; place meat in marinade mixture.
Marinate 15 minutes, piercing meat with long-tined fork and turning often.
Cover; simmer till nearly tender, about 2 hours.
Drain potatoes, beans, and mushrooms; add to Dutch oven.
Simmer 15 minutes more.
Transfer roast and vegetables to platter; keep warm.
Skim fat from pan juices.
Blend cold water with flour; stir into pan juices.
Cook and stir till thickened and bubbly.
Spoon some of the gravy over roast; pass remaining gravy.