Pot Roast Dinner

Ingredients and Instructions

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

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.