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Pot Roast Dinner

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




 
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Preparation
 
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

 

 

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