Pot Roast Dinner Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: 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 inch pieces
6: Boiling onions,
1/4 cup: Tapioca, quick cooking
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.
Source from luhu.jp
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.
Source from luhu.jp