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

We are able to track the history of `recipes` way back into ancient history, at least as far back as the Egypt of the Pharoahs, and maybe even further. However, these, early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.

The truth of the matter is, the oldest recipe discovered, according to experts are some clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`.

As we move on, we have two recipe books published in the 1300s : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian curry that is served today, but rather recipes for the types of meals on the tables of the rich and wealthy people of that period.

Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the holy lands, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused an eruption in recipe books, some of which still exist in private collections.

During the next few centuries, the rich families of Europe competed to serve up the most extravagent banquests, and consequentially chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and writing down popular recipes of the day.

By the advent of the 20th century, recipe books were highly popular as a result of better eduction, increased leisure time and disposable income.

The revolution that is television brought us TV cooks and the demand for the spin-off recipe books.

And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on our web site.

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We hope you enjoy this Pot Roast Dinner recipe.

 


Pot Roast Dinner Recipe, one of many tasty recipes brought to you by Recipes Ideas




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