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Pot Roast Dinner

3 pound beef chuck roast
1 tablespoon oil
1 1/2 cup tomato juice
1/4 cup red wine vinegar
2 teaspoon worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon basil, dry & crushed
1/2 teaspoon thyme, dry & crushed
1/4 teaspoon pepper
1 each garlic clove, minced
6 each carrots, quartered & cut into 1/2 inch pieces
6 each boiling onions
1/4 cup tapioca, quick cooking
1 mashed potatoes


Trim fat from roast. If necessary, cut roast to fit into slow cooker. 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 6 quart slow cooker, place carrots and onion. Sprinkle tapioca over vegetables. Place roast atop vegetables. Pour tomato mixture over roast.

Cover, cook on low-heat setting for 10-12 hours or high-heat for 5-6 hours. Transfer meat and vegetables to a platter. Skim fat from gravy. Serve gravy with mashed potatoes.