Pot roast dinner

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.

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