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    Family-Favorite Pot Roast

    Prep Time: 20 Min - Cook Time: 10 Hrs 15 Min

    2 to 2 1/2 pound beef bottom round roast
    2 teaspoons olive or vegetable oil
    2 or 3 medium potatoes, cut into 2-inch pieces
    2 cups baby-cut carrots
    2 cups sliced mushrooms (about 5 ounces)
    1 medium stalk celery, sliced (1/2 cup)
    1 medium onion, chopped (1/2 cup)
    1 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon dried thyme leaves
    1 can (14 1/2 ounces) diced tomatoes, undrained
    1 can (10 1/2 ounces) condensed beef consomme or broth
    1 can (5 1/2 ounces) eight-vegetable juice
    1/4 cup Gold Medal all-purpose flour

    1. Remove excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.

    2. Place potatoes, carrots, mushrooms, celery and onion in 4 to 5 quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef.

    3. Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.

    4. Remove beef and vegetables from slow cooker, using slotted spoon; place on serving platter and keep warm. Skim fat from beef juices in slow cooker if desired. Remove 1/2 cup of juices from the slow cooker; mix with flour until smooth using wire whisk. Gradually stir flour mixture into the remaining juices in slow cooker. Cook on high heat setting about 15 minutes or until thickened. Serve sauce with beef and vegetables.

    Makes 6 servings

    Nutritional Info per 1 serving: Callories 255 (calories for Fat 55), Fat 6g (Saturated 2g), Cholesterol 75mg, Sodium 880mg, Carbohydrate 24g (Dietary Fiber 4g), Protien 32g

    Diet Exchange: 1 Starch, 3 Very-Lean Meat, 2 Vegetable

    This recipe displayed with permission from General Mills, Inc.

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