Place the beef, onions and carrots into a 4-quart slow cooker. Sprinkle with the flour and toss to coat. Stir the broth, vegetable juice and brown sugar in a medium bowl until the mixture is smooth. Pour the broth mixture over the beef and vegetables. Submerge the Bouquet Garni into the broth mixture.Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the Bouquet Garni. Serve the beef mixture over the noodles.
2 pounds boneless beef bottom round (rump) roast or chuck pot roast, cut into 1-inch pieces1 bag (16 ounces) frozen whole small white onion1 bag (16 ounces) fresh or frozen baby carrots2 tablespoons all-purpose flour1.75 cups Swanson® Beef Broth5.5 ounces can V8® 100% Vegetable Juice1 tablespoon packed brown sugar6 cups medium egg noodles, cooked according to package directions1 bouquet garni1 cheesecloth0.5 teaspoon whole cloves1 cinnamon stick1 bay leaf
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