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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 slow 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 slow 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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