1 (1 lb. 14 oz.) boneless beef chuck roast
1 tbsp. vegetable oil
1 tsp. granulated brown sugar (12 calories per tsp.)
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 bay leaf
1 c. mixed vegetable juice
1 pkt. instant onion broth mix
8 med. carrots, pared and cut into 2 inch pieces
2 c. small white onions
1 tbsp. cornstarch

Preheat broiler. Place roast on rack; broil 4 inches from heat 3 minutes on each side.

In large dutch oven, heat oil. Add roast; cook 4 to 5 minutes, turning, until browned on all sides. Stir in sugar, thyme, salt, pepper and bay leaf. Pour in vegetable juice, 1/2 cup water and broth mix; bring to a boil. Reduce heat to low; cover and simmer 2 hours. Add carrots and onions; cover and simmer 45 to 60 minutes longer, until meat is very tender. Remove meat to carving board and vegetables to a bowl; keep warm.

Bring liquid in dutch oven to a boil. In a small bowl, mix cornstarch with 2 tbsp. water; stir into boiling liquid. Cook, stirring constantly, until liquid thickens slightly.

To serve, carve meat and serve with vegetables and gravy. Makes 12 servings. Exchanges: 1/2 F; 2 P; 1 3/4 V, 5 OPT.