Ingredients
3 lb beef chuck roast
1 tbsp oil
1 1/2 cup tomato juice
1/4 cup red wine vinegar
2 tsp worcestershire sauce
1 tsp sugar
1/2 tsp salt
1/2 tsp basil, dry & crushed
1/2 tsp thyme, dry & crushed
1/4 tsp pepper
1 garlic clove, minced
6 carrots, quartered & cut into 1/2
6 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 qt. 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.
Servings: 6 servings
Pot Roast Dinner Recipe brought to you by Recipe Ideas
Categories: Dinner; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into antiquity, at least as far back as pharonic Egypt, and maybe further still. Interesting though that maybe, sadly, these ancient records were just basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the early Romans made use of many different herbs, including a few you will know like basil, mint and dill. Over the following few centuries, the powerful and wealthy houses competed to offer the most extravagent meals, and as a result the best cooks and their recipe collections were greatly in demand. Even so, it was during the nineteenth century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, cook books are in great demand, as a result of increased literacy, more leisure time and being a little richer. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Pot Roast Dinner recipe.
