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.