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Pot Roast Dinner
3 pounds beef chuck pot roast
1 tablespoon cooking oil
1 1/2 cups tomato juice
1/4 cup wine vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 clove garlic, minced
6 carrots, cut into 1/2" pieces
2 onions, quartered
1/4 cup quick-cooking tapioca
Trim fat from roast. If necessary, cut roast to fit into crockery
cooker. In a skillet, brown roast on all sides in hot oil. In a
bowl, combine tomato juice, vinegar, Worcestershire sauce, salt,
basil, thyme, pepper, and garlic. In crockery cooker, place carrots
and onions. Sprinkle tapioca over vegetables. Place roast atop
vegetables. Pour tomato mixture over roast. Cover; cook on Low
setting for 10 to 12 hours or High setting for 5 to 6 hours.
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Pot Roast 45