2 lb. beef chuck roast
3 sm. onions
6 potatoes, pared
6 carrots
1 c. celery chunks

Cut carrots, onion, and potatoes into bite sized pieces.

Mix together:

1 c. tomato juice
1 tsp. salt
3 tbsp. tapioca
1 tbsp. brown sugar

Combine beef chunks, carrots, onions, celery and potatoes in an oven-proof container. Pour juice mixture over vegetables and meat. Cover. Bake at 250 degrees for 5 hours. DO NOT OPEN until ready to serve.