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Pot Roast Dinner Recipe

  • 6servings
  • 480minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2-3 lbs. beef chuck pot roast

  2. 1 tbs canola oil

  3. 1 1/2 cups tomato juice

  4. 2 tsp. worcestershire sauce

  5. 1/4 cup white vinegar

  6. 2 tsp. sugar

  7. l/2 tsp. salt , dried crushed basil & dried crushed thyme

  8. 1/4 tsp. pepper

  9. 1-2 minced clove garlic

  10. 6 carrots , quartered & cut into 1/2 pieces

  11. 6 boiling onions ( any onions will work - just quarter them)

  12. 1/4 cups quick-cooking tapioca

Instructions Jump to Ingredients ↑

  1. Trim fat from roast. If necessary, cut roast to fit into crockery cooker. (It's so tender it will fall apart anyway). In a skillet brown roast on all side in hot oil. In a bowl combine tomato juice, vinegar, Worcestershire sauce, sugar, salt, basil, thyme, pepper, and garlic.

  2. In a crockery cooker, place carrots and onions. Sprinkle tapioca over vegetables. Place roast on top of vegetables. Pour tomato mixture over roast. Cover and cook on low-heat setting for 8 hours or high-heat setting for 4. Depends on your crockpot.

  3. Transfer meat and vegetables to a platter. Skim fat from gravy. Pour into a gravy bowl and pass with meat and vegetables. Serve with mashed potatoes and bread for dipping.

  4. HINT: used V8 juice but didn't like it as much.

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