Pot Roasted Beef

1 pound beef round roast
thawed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon vegetable oil
8 red potatoes
peeled and quartered (or 2 cans
about 30 ounces
low-sodium sliced potatoes
drained)
2 turnips
peeled and quartered (or 1 can
about 15 ounces
low-sodium sweet potatoes
drained)
1/2 cup onion
chopped in 1-inch pieces
1/2 cup carrots
chopped in 1-inch pieces
1/2 cup low-sodium tomato juice

Preheat oven to 350 °F.
Season the roast with salt and pepper.
In a large pan, brown the roast in the oil over medium to high heat for 10 to 12 minutes. Drain fat.
Use a large iron skillet or roasting pan. Put the roast in the middle of the pan. Add the potatoes, turnips, onions, and carrots around the roast.
Pour the tomato juice over the roast and vegetables.
Cover the pan with a lid or foil and bake for 1 hour or until potatoes are cooked.
If desired, cut roast into one inch chunks. Mix and serve.

A Harvest of Recipes with USDA Foods
USDA Food Distribution Program on Indian Reservations