Pot Roast Dinner

Name: Pot Roast Dinner
Ingredients: 2 12-3 lbs chuck roast; 1 tablespoon cooking oil; 1 12 cups tomato juice; 14 cup vinegar; 2 teaspoons Worcestershire sauce; 1 teaspoon sugar; 12 teaspoon salt; 12 teaspoon dried basil, crushed; 12 teaspoon dried thyme, crushed; 14 teaspoon pepper; 1 garlic clove, minced; 6 carrots, quartered, and cut into 1/2 inch pieces; 6 boiling onions; 14 cup quick-cooking tapioca

14 ingredients

12 steps

Ingredients

2 12-3 lbs chuck roast
1 tablespoon cooking oil
1 12 cups tomato juice
14 cup vinegar
2 teaspoons Worcestershire sauce
1 teaspoon sugar
12 teaspoon salt
12 teaspoon dried basil, crushed
12 teaspoon dried thyme, crushed
14 teaspoon pepper
1 garlic clove, minced
6 carrots, quartered, and cut into 1/2 inch pieces
6 boiling onions
14 cup quick-cooking tapioca

Directions

1

Trim fat from roast; cut to fit in Crockery Pot if necessary.
2

In a skillet broown roast on all sides in hot oil.
3

In a bowl combine tomato juice, vinegar, Worcestershire sauce, sugar, salt, basil, thyme, pepper, and garlic.
4

Place carrots and onions in crockery pot.
5

Sprinkle tapioca over vegetables.
6

put roast on top of vegetables.
7

Pour tomato mixture over roast.
8

Cover; cook on low for 10-12 hours (high 5-6 hours).
9

Move meat and vegetables to a platter.
10

Remove fat from gravy.
11

Serve gravy with meat and vegetables.
12

Add mashed potatoes to the menu and you are all set!