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
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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.
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We hope you enjoy this Pot Roast Dinner recipe.
