2 garlic cloves, minced
1 beef eye round roast (3 lb.)
1/4 c. all-purpose flour
2 tbsp. vegetable oil
1 c. low-sodium tomato juice
4 medium carrots, sliced
2 medium onions chopped
1 c. thinly sliced celery
2 bay leaves
1 tsp. salt-free seasoning blend
1/2 tsp. dried thyme
1/4 tsp. pepper
4 medium potatoes, peeled and quartered

Rub garlic on roast, then coat with flour. In a large Dutch oven, brown roast in oil. Add tomato juice, carrots, onions, celery, bay leaves, seasoning blend, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 3-1/2 hours, turning meat occasionally. Add potatoes; simmer for 30 minutes or until tender. Discard bay leaves. Remove roast and slice; serve with vegetables and gravy.