Roast Beef

Another of our family's comfort foods is Roast Beef. The last time we went to the butcher (http://www.brandonmeats.com/) it was still a bit cool outside, so I ordered two roasts. Then it became unseasonably warm (80 degrees, 80 degrees in March, that is wrong on so many levels), so I started trying to think of warm weather ways of preparing the arm roasts. But, it got cool again, so last night I made Roast Beef with mashed potatoes and cooked carrots. The cooking time for this one is long, and longer if you do it the way I did yesterday so that I could go to the gym (needed more time), but the results are a tender roast.

Roast Beef

1 beef roast (You can use any size or cut. The size will only affect the cooking time. I believe the one I used last night was around 3 lbs, and it was an arm roast.)
1 large onion, peeled and chopped
1 large bell pepper
1-46oz can of tomato juice
salt and pepper, to taste

Preheat the oven to 275 - 350 degrees (higher temperature will reduce cooking time).
Place the roast in a large ovenproof skillet (we use cast iron).
Salt and generously pepper each side of the roast.
Add the onion and bell pepper.
Pour the tomato juice over everything until the roast is covered.
Place, covered with lid or aluminum foil, in the oven and cook until a fork, inserted into the middle of the roast, comes away without resistance (Yesterday I cooked the roast at 275 degrees for 3 1/2 hours.)

A gravy can be made of the tomato juice after the roast is complete. Simply remove the roast from the skillet and set aside, covered. Place the skillet on a burner set at medium to medium high heat. In a shakable container, put flour (the amount of flour depends on the amount of liquid in the pan, you'll have to experiment as we never measure this part) and enough water to make it runny and shake. Slowly whisk the flour and water mixture into the tomato juice and heat to boiling, stirring constantly. Once it is thick, pour into a gravy boat and serve.