8 carrots, peeled and cut into 1-inch (2.5-cm) pieces

4 cups (1 litre) baby potatoes, halved

2 cups (500 ml) carrot juice

1 boneless beef chuck roast, about 2 lb (1 kg), cut into 6 pieces

1/4 cup (60 ml) butter

2 onions, cut into thin wedges

4 cloves garlic, finely chopped

2 tablespoons (30 ml) all-purpose flour

1 cup (250 ml) beef broth

Salt and pepper

In a slow cooker, combine carrots, potatoes and carrot juice. Season with salt and pepper. Set aside.

In a large skillet, brown meat in half the butter. Season with salt and pepper. Transfer to cooker.

In the same skillet, brown onions in remaining butter. Add garlic and cook for 1 minute. Sprinkle with flour and cook for 1 minute, stirring constantly. Deglaze skillet with broth and bring to a boil while stirring. Transfer to cooker.

Cover and cook at low temperature for 8 hours. Adjust seasoning.

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