Pot Roast Dinner

Name: Pot Roast Dinner
Ingredients: 3 pounds beef chuck roast; 1 tablespoon vegetable oil; 1 1/2 cup tomato juice; 1/4 cup red wine vinegar; 2 teaspoons worcestershire sauce; 1 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon basil dry & crushed; 1/2 teaspoon thyme dry & crushed; 1/4 teaspoon black pepper; 1 each garlic cloves minced; 6 each carrots quartered & cut into 1/2 inch pieces; 6 each onions boiling; 1/4 cup tapioca quick cooking; 1 x potatoes mashed

15 ingredients

12 steps

Ingredients

3 pounds beef chuck roast
1 tablespoon vegetable oil
1 1/2 cup tomato juice
1/4 cup red wine vinegar
2 teaspoons worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon basil dry & crushed
1/2 teaspoon thyme dry & crushed
1/4 teaspoon black pepper
1 each garlic cloves minced
6 each carrots quartered & cut into 1/2 inch pieces
6 each onions boiling
1/4 cup tapioca quick cooking
1 x potatoes mashed

Directions

1

Trim fat from roast.
2

If necessary, cut roast to fit into crock pot.
3

In a skillet brown roast on all sides in hot oil.
4

In a bowl combine tomato juice, vinegar, worcestershire sauce, sugar, salt, basil, thyme, pepper, and garlic.
5

In 6 quart crockpot, place carrots and onion.
6

Sprinkle tapioca over vegetables.
7

Place roast atop vegetables.
8

Pour tomato mixture over roast.
9

Cover, cook on low-heat setting for 10 to 12 hours or high-heat for 5 to 6 hours.
10

Transfer meat and vegetables to a platter.
11

Skim fat from gravy.
12

Serve gravy with mashed potatoes.