Name: Pot Roast Dinner
Ingredients: 3 lb Beef Chuck roast; 1 tb Oil; 1 1/2 c Tomato juice; 1/4 c Red wine vinegar; 2 ts Worcestershire sauce; 1 ts Sugar; 1/2 ts Salt; 1/2 ts Basil; dry & crushed; 1/2 ts Thyme; dry & crushed; 1/4 ts Pepper; 1 Garlic clove; minced; 6 Carrots; quartered & cut into 1/2 inch pieces; 6 Boiling onions; 1/4 c Tapioca; quick cooking; Mashed potatoes

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Pot roast, Main dish, Meats, Vegetables	6	Servings

INGREDIENTS

3	lb	Beef Chuck roast
1	tb	Oil
1 1/2	c	Tomato juice
1/4	c	Red wine vinegar
2	ts	Worcestershire sauce
1	ts	Sugar
1/2	ts	Salt
1/2	ts	Basil; dry & crushed
1/2	ts	Thyme; dry & crushed
1/4	ts	Pepper
1		Garlic clove; minced
6		Carrots; quartered & cut into 1/2 inch pieces
6		Boiling onions
1/4	c	Tapioca; quick cooking
		Mashed potatoes

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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