Pot Roast Dinner
Nothing beats a succulent pot roast dinner and this recipe proves just that.
Yield
6 servingsPrep
30 minCook
10 hrsReady
10 hrsTrans-fat Free, Good source of fiber
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
|
|
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
tomato juice
|
|
| 59 | ml |
red wine vinegar
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
basil
dry & crushed |
*
|
| 2.5 | ml |
thyme
dry & crushed |
*
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
garlic cloves
minced |
|
| 6 | each |
carrots
quartered & cut into 1/2 inch pieces |
|
| 6 | each |
onions
boiling |
|
| 59 | ml |
tapioca
quick cooking |
|
| 1 | x |
potatoes
mashed |
*
|
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.
