Pot Roast Dinner
Nothing beats a succulent pot roast dinner and this recipe proves just that.
Yield
6 servingsPrep
30 minCook
10 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds | beef chuck roast |
|
| 1 | tablespoon | vegetable oil |
|
| 1 ½ | cup | tomato juice |
|
| ¼ | cup | red wine vinegar |
|
| 2 | teaspoons | worcestershire sauce |
|
| 1 | teaspoon | sugar |
|
| ½ | teaspoon | salt |
|
| ½ | teaspoon |
basil
dry & crushed |
*
|
| ½ | teaspoon |
thyme
dry & crushed |
*
|
| ¼ | teaspoon | black pepper |
|
| 1 | each |
garlic cloves
minced |
|
| 6 | each |
carrots
quartered & cut into 1/2 inch pieces |
|
| 6 | each |
onions
boiling |
|
| ¼ | cup |
tapioca
quick cooking |
|
| 1 | x |
potatoes
mashed |
*
|
Trans-fat Free, Good source of fiber
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 to 12 hours or high-heat for 5 to 6 hours. Transfer meat and vegetables to a platter. Skim fat from gravy. Serve gravy with mashed potatoes.
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