| 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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