Recipe

Pot Roast Dinner Recipe

Add Step-by-Step Photos	Sloski / All my dishes 2 months, 1 week ago Prepare in the morning and come home to comfort food. Goes great with mashed potatoes. Dip bread or rolls in the gravy. Prep:15m Cook:480m Servings:6	Sloski
	comfort food

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Ingredients

2 1/2-3 lbs. beef chuck pot roast

1 tbs canola oil

1 1/2 cups tomato juice

2 tsp. Worcestershire sauce

1/4 cup white vinegar

2 tsp. sugar

l/2 tsp. salt, dried crushed basil & dried crushed thyme

1/4 tsp. pepper

1-2 minced clove garlic

6 carrots, quartered & cut into 1/2 pieces

6 boiling onions( any onions will work - just quarter them)

1/4 cups quick-cooking tapioca

Directions

Trim fat from roast. If necessary, cut roast to fit into crockery cooker. (It's so tender it will fall apart anyway). In a skillet brown roast on all side in hot oil. In a bowl combine tomato juice, vinegar, Worcestershire sauce, sugar, salt, basil, thyme, pepper, and garlic.

In a crockery cooker, place carrots and onions. Sprinkle tapioca over vegetables. Place roast on top of vegetables. Pour tomato mixture over roast. Cover and cook on low-heat setting for 8 hours or high-heat setting for 4. Depends on your crockpot.

Transfer meat and vegetables to a platter. Skim fat from gravy. Pour into a gravy bowl and pass with meat and vegetables. Serve with mashed potatoes and bread for dipping.

HINT: used V8 juice but didn't like it as much.

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