4 lb. beef chuck roast
1 tbsp. shortening
2 c. sliced onions
2 c. sliced carrots
2 tsp. salt
1/2 tsp. thyme
1/2 tsp. pepper
1 1/2 c. tomato juice
4 med. potatoes, quartered
1 tbsp. flour

Brown meat in tablespoon shortening. Add onions, carrots, salt, thyme, pepper and 1 cup tomato juice. Cover and cook slowly until tender, about 2 1/2 hours. Thirty minutes before done, add potatoes. When done, take meat and potatoes out. Blend 1/2 cup tomato juice and 1 tablespoon flour, add to vegetables in pan. Cook until thick, stirring constantly. Serve with meat.