Chuck Roast Dinner

By Addie

A tasty tomato sauce nicely coats this comforting combination of beef, potatoes and carrots. “My father gave me the recipe,” recalls Cindy Miller of Estes Park, Colorado. “It was one of our favorites when we would go hiking all day. It takes minutes to throw together.”

Ingredients

• 1 boneless beef chuck roast (3 pounds), cut into serving-size pieces
• 3 medium potatoes, peeled and cut into chunks
• 4 medium carrots, cut into chunks
• 2 cans (11-1/2 ounces each) tomato juice
• 1/4 cup Worcestershire sauce
• 3 tablespoons quick-cooking tapioca

Preparation

Step 1

In a 5-qt. slow cooker, combine all ingredients. Cover and cook on high for 6-8 hours or until meat is tender. Yield: 8-10 servings.
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REVIEWS:

This was very easy to make and it tasted wonderful! I love to use the slow cooker when its too hot outside (I live in Ohio) to grill or heat up the oven! Both my husband and I loved this recipe. Thanks for submitting :)

This meal was a huge hit! I even doubled the amount of veggies and still had no leftovers!

I used V8 juice instead of tomatoe juice and put in fresh mushrooms. It turned out very good.

I love snack mix it is soooooooooooooooooo good!