3 lbs boneless chuck roast, cut into bite-size pieces
3 large potatoes, peeled, cut into quarters
12 small boiling onions
6 large carrots, cut into 1 in pieces
6 celery stalks, cut into 1 in pieces
2 t salt
2 t granulated sugar
1/4 t pepper
2 C vegetable juice cocktail, divided
1 1/2 t cornstarch
Preheat the oven to 275. Combine beef, potatoes, onions, carrots, celery, salt, granulated sugar and pepper in a large ovenproof skillet and mix well. Pour 1 2/3 cup vegetable juice cocktail evenly over the beef mixture. Combine remaining vegetable juice cocktail and cornstarch in a small bowl and mix well. Stir into the beef mixture. Bake, tightly covered for 4 hours, leaving door closed for the entire baking time.