2-3 lb. chuck roast
46 oz. can tomato juice
Oil

Flour both sides of roast and brown. Season with salt and pepper. Brown both sides of roast in enough oil to cover bottom of pan. Pour 1 full can of tomato juice over roast. Bake at 325 degrees for 4 hours. (If you use a frozen roast, which I do because it retains vitamins, cook about 5 1/2 hours.)