1 boneless rump or chuck pot roast (4 lb.)
2 bags frozen vegetables for stew
1 c. tomato juice
1 tsp. salt
1/2 tsp. pepper
1/4 c. flour
1/2 c. cold water
1/2 onion, sliced

Place roast in an electric slow cooker, add frozen vegetables, tomato juice, salt and pepper. Stir to blend and cover cooker. Add 4 carrots, sliced.

Cook on high (290 to 300 degrees) for 5 hours or until meat is tender. Remove meat and vegetables and keep warm. Turn heat to high (290 to 300 degrees). Mix flour with cold water in a cup, stir into liquid in slow cooker until well blended. Cover and simmer 15 minutes.