Yield: 6 Servings
Measure | Ingredient |
---|---|
3 pounds | Beef Chuck roast |
1 tablespoon | Oil |
1½ cup | Tomato juice |
¼ cup | Red wine vinegar |
2 teaspoons | Worcestershire sauce |
1 teaspoon | Sugar |
½ teaspoon | Salt |
½ teaspoon | Basil; dry & crushed |
½ teaspoon | Thyme; dry & crushed |
¼ teaspoon | Pepper |
1 | Garlic clove; minced |
6 | Carrots; quartered & cut into 1/2 inch pieces |
6 | Boiling onions |
¼ cup | Tapioca; quick cooking |
Mashed potatoes |
Trim fat from roast. If necessary, cut roast to fit into crock pot.
In a skillet brown roast on all sides in hot oil. In a bowl combine tomato juice, vinegar, worcestershire sauce, sugar, salt, basil, thyme, pepper, and garlic. In 6 qt. crockpot, place carrots and onion. Sprinkle tapioca over vegetables. Place roast atop vegetables. Pour tomato mixture over roast. Cover; cook on low-heat setting for 10-12 hours or high-heat for 5-6 hours. Transfer meat and vegetables to a platter. Skim fat from gravy. Serve gravy with mashed potatoes.