1 3-4 lb. chuck roast, cubed
6 T. canola oil
1 c. flour
2 tsp. salt
1 tsp. pepper
12 oz. mushrooms, halved
5 carrots, cut in 2-inch pieces
2 medium onions, large diced
16 oz. v-8 juice
1 14 oz. can of beef broth
1 pkg. of brown gravy mix

Heat oil in large Dutch oven. Place flour, salt and pepper in plastic zippered storage bag. Add beef cubes to flour and shake well to coat. Brown in hot oil on all sides and remove to a plate until all beef is browned. Reserve flour.

Return to pot and add remaining ingredients; stir together. Place in oven, covered, and bake at 300 degrees for 3 hours, until beef is tender, or transfer to a slow cooker for 8-10 hours. Serve with mashed or boiled potatoes, horseradish and crusty bread.