Crockpot Pot Roast Dinner

By mrspolanco77

Ingredients

• 3 lb beef chuck pot roast
• 1 T cooking oil
• 1 1/2 cups tomato juice
• 1/4 cup wine vinegar
• 2 tsp Worchestershire sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp pepper
• 1 clove garlic minced
• 6 carrots cut into 1/2" pieces
• 6 boiling onions
• 1/4 cup quick cooking tapioca
• mashed potatoes

Preparation

Step 1

Trim fat from roast. If necessary cut to fit into crock pot. In skillet, brown roast on all sides in hot oil. In a bowl combine tomato juice, vinegar, worchestershire, sugar, salt, basil, thyme, pepper and garlic.

In crock place carrots and onions. Sprinkle tapioca over veggies. Place roast atop. Pour tomato mixture over roast. Cover; cook on low for 10-12 hours, or high for 5-6 hours.

Transfer meat and vegetables to platter. Skim fat from gravy. Pass gravy with meat. Serve with mashed potatoes

*For a 3, 4, 5, or 6 quart crockery.