Pot Roast Dinner Recipe


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

Recipes as an idea can be observed back into distant history, at least as far back as the early Egyptians, and possibly even further. Having said that, in the main part, these early records were just simple hieroglyphic recipes for preparing food.

In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a collection of clay tablets in Sumerian describing the baking 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`.

As we move into The time of the roman empire around 25BC a man called Apicius compiled some documents detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, entrees and dessert, something that is very familiar to us today. Aspicius tells us how the cooks of Roman times used a good variety of aromatic flavors, including a few you will know for example thyme, rue and dill.

Moving our culinary historical trip onwards, we have two recipe books dating from the 1300s - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food on the tables of the upper classes of the time.

In the 15th century, knights returning from the crusades brought us many spices and herbs from Arab countries, such as coriander, parsley, and rosemary. These new foods and spices was responsible for a surge in recipe manuscripts, some of which are kept safe in academic collections.

When we get to the 1900s, recipe books were in great demand, mostly due to more people being able to read, more free time and a general increase in wealth.

The arrival of TV brought us TV cookery programs and the accompanying recipe books.

And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on sites such as this.

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We hope you enjoy this Pot Roast Dinner recipe.

 


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