Pot Roast

2 to 2/12 pound beef bottom round roast

2 teaspoons olive oil

2 or 3 medium potatoes, cut into 2-inch pieces

2 1/2 cups baby-cut carrots

1 medium stalk celery, sliced

1 medium onion chopped (about 1/2 cup)

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme leaves

1 (14 1/2 ounce) can diced tomatoes, un-drained

1 (10 1/2 ounce) can beef broth or consomme

1 (5 1/2 ounce) can V-8

1/4 cup flour

Remove excess fat from beef.  Heat oil in skillet and brown roast on all sides.  Place potatoes, carrots, celery and onion in crock-pot.  Sprinkle with salt, pepper and thyme.  Place beef on vegetables.  Pour tomatoes, broth and juice over beef.  Cover and cook on low for 8 to 10 hours, until beef and vegetables are tender.  Remove beef and vegetables with slotted spoon.  Skim any fat from juices in crock pot.  In small bowl whisk together 1/2 cup juices and the flour until smooth.  Gradually stir flour mixture into remaining juices in crock-pot.  Cook on high for about 15 minutes or until juices are slightly thickened.  Serve over meat and vegetables.  Makes 6 servings.

255 calories/serving