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Pot Roast Dinner
| Ingredients | |||
| 3 | pound | beef chuck roast | |
| 1 | tablespoon | oil | |
| 1 1/2 | cup | tomato juice | |
| 1/4 | cup | red wine vinegar | |
| 2 | teaspoon | worcestershire sauce | |
| 1 | teaspoon | sugar | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | basil, dry & crushed | |
| 1/2 | teaspoon | thyme, dry & crushed | |
| 1/4 | teaspoon | pepper | |
| 1 | each | garlic clove, minced | |
| 6 | each | carrots, quartered & cut into 1/2 inch pieces | |
| 6 | each | boiling onions | |
| 1/4 | cup | tapioca, quick cooking | |
| 1 | mashed potatoes | ||
Directions: | |||
| 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 quart 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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