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Farmhouse Pot Roast
Nothing quite compares to the Sunday pot roast supper, especially in the Heartland.  This recipe calls for beef chuck, but you can substitute your favorite cut of meat. Makes 4 to 6 servings.

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

Trim separable fat from roast. Rub 1 side with lemon-pepper seasoning. In a Dutch oven brown roast on all sides in hot oil. Drain off fat.

Combine the 1/2 cup water; tomato juice; wine, beef broth, or water; bouillon granules; and thyme. Pour around roast in Dutch oven. Bring to boiling; reduce heat. Cover and simmer 1 hour. (Or, bake, covered, in a 325 degree F oven 1 hour.)

Add carrots, potatoes, and onion to meat. Cover; simmer or bake 45 to 60 minutes more or until tender, adding additional water, if necessary. Use a slotted spoon to remove meat and vegetables; keep warm.

For gravy, pour pan juices into a large measuring cup. Skim off fat; discard. If necessary, add water to pan juices to equal 1-1/4 cups. Return liquid to Dutch oven. Combine cold water and flour. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve with meat and vegetables.

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