Update my dinner status, I'm making this tonight.
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Servings: 10 Servings
Total Time (median): 6 : 00 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
- 2 pounds Roast beef trim fat and cut in cubes
- 4 ea Carrots peeled and cut in 2 inch pieces
- 3 medium Potatoes peeled and cut in chuncks
- 2 stalks Celery sliced
- 1 medium Bell pepper cut in pieces
- 1 medium Onion coursley chopped
- 1 tablespoon Sugar
- 1 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 11.5 ounce can V-8 vegetable juice
- 3 tablespoon Minute Tapioca
Preparation
Preheat the oven to 250 degrees. Put the meat and vegetables in a large mixing bowl and mix well to distribute evenly. Transfer to a heavy oven-safe pot with a tight fitting lid. I use a number 9 lidded iron skillet sprayed with non-stick cooking spray. Sprinkle evenly with the sugar, salt, pepper, and tapioca. Pour the V-8 juice over the meat and vegetables. Do not stir! Place the lid on the pan or pot and bake for 5 hours - no peeking, no stirring. This freezes well and it's great served with corn muffins.
