Easy One Pot Beer Braised Beef Roast Dinner

3 lb beef roast (chuck, blade, shoulder)
1 tsp salt
1/4 tsp black pepper
2 Tbsp cooking oil, divided
2 medium size onions, cut into thin wedges
2 medium red or yellow potatoes, cut into thin wedges
2 medium carrots, cut into long chunks
2 cups fresh green beans, stems removed
2 garlic cloves, minced
1/4 cup flour
1 cup beer
1 cup tomato juice
1 tsp dried crushed thyme

Season beef all over with salt and pepper.

Get out a big heavy pot, add 1 tablespoon of the oil in, put pot over medium-high heat.

When the oil is hot, put the beef roast in and let brown completely on first side, then flip and let the second side brown completely. Don't flip it over and over again. Remove beef roast from pot to a plate and set aside.

Put the other 1 tablespoon of oil in the pot and let it heat, then add in the onion, potatoes, carrots, and beans; cook, stirring, until veggies start to soften, then add the garlic and cook for 1 minute, stirring constantly.
Sprinkle the flour in the pot and stir until the flour turns light yellow in color.

Add the beer, tomato juice, and thyme, stir to combine and let come to a boil, then reduce heat to low.
Set roast back into pot on top of veggies, cover, and simmer slowly on low heat for 2 to 3 hours or until beef roast falls apart when pierced with a fork.

Serve beef with all the veggies alongside. Will serve 6 to 8.