Marinated Crock-Pot Pot Roast

• 1 (3 lb.) chuck roast
• 1 1/2 c. tomato juice or 1 c. tomato sauce and 1/2 c. water
• 1/4 c. wine vinegar
• 1 clove garlic, minced
• 2 tsp. Worcestershire
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1/2 tsp. dried crushed basil
• 1/2 tsp. thyme
• 1/4 tsp. pepper
• 6 small onions
• 1 c. chopped carrots
• 1/2 c. cold water
• 1/4 c. flour

1. Place meat in bag.
2. Stir together all ingredients except last 4.
3. Pour over meat and refrigerate overnight, turning a couple of times.
4. Place onions and carrots in crock-pot.
5. Add roast and marinade.
6. Cover and cook at low setting for 10 hours.
7. Measure out 2 cups cooking liquid; pour into saucepan.
8. Add the water and flour mixture to cooking liquid and thicken for gravy.

chuck roast, tomato juice, wine vinegar, clove garlic, worcestershire, salt, sugar, basil, thyme, pepper, onions, carrots, cold water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=886181 (may not work)