"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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