Mary & Martha's Kitchen Recipe

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Pot Roast Dinner Recipe Ingredients 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 Directions: 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 6 quart crockpot, 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.

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<h1>Pot Roast Dinner</h1> <h2>Recipe</h2><p> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><!-- spanned cell --><!-- spanned cell --><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>pound</TD><TD class=ingredient>beef chuck roast </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>oil </TD><TD></TD></TR><TR><TD class=ingredient>1 1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>tomato juice </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>red wine vinegar </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>worcestershire sauce </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>sugar </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>basil, dry & crushed </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>thyme, dry & crushed </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>pepper </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>garlic clove, minced </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>each</TD><TD class=ingredient>carrots, quartered & cut into 1/2 inch pieces </TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>each</TD><TD class=ingredient>boiling onions </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>tapioca, quick cooking </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>mashed potatoes</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD><!-- spanned cell --><!-- spanned cell --><!-- spanned cell --></TR><TR><TD colSpan=4>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 6 quart crockpot, place carrots and onion. Sprinkle tapioca over vegetables. Place roast atop vegetables. Pour tomato mixture over roast. <BR><BR>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.<BR><BR></TD><!-- spanned cell --><!-- spanned cell --><!-- spanned cell --></TR></TBODY></TABLE> <div><a href='http://www.maryandmarthaskitchen.com/Pot_Roast_Dinner/37340/' title='Pot Roast Dinner Recipe'>Pot Roast Dinner Recipe</a></div>

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