Tangy Pot Roast Dinner

spacer 2 1/2 to 3 lb beef chuck pot roast
1 Tbsp oil
1 1/2 cup tomato juice
1/4 cup wine vinegar
2 tsp worcestershire sauce
1 tsp sugar
1/2 tsp salt
1/2 tsp basil
1/2 tsp thyme leaves
1/4 tsp pepper
1 clove garlic, minced
6 carrots, quartered and cut into 1/2 inch pieces
6 boiling onions (pearl onions)
1/4 cup quick cooking tapioca
mashed potatoes

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 crock pot place carrots and onions. Sprinkle tapioca over vegetables. Place roast atop vegetables. Pour tomato mixture over roast. Cover, cook on low heat setting for 10 to 12 hours or on high setting for 5 to 6 hours.

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

From New Crockery Cooker Cookbook

Back to Recipe Index

Copyright © 2000 Joan Schraith Cole.
Updated July 23, 2000

Graphics from Ann-S-Thesia CD