Pot Roast Dinner

• 2 12-3 lbs chuck roast
• 1 tablespoon cooking oil
• 1 12 cups tomato juice
• 14 cup vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon sugar
• 12 teaspoon salt
• 12 teaspoon dried basil, crushed
• 12 teaspoon dried thyme, crushed
• 14 teaspoon pepper
• 1 garlic clove, minced
• 6 carrots, quartered, and cut into 1/2 inch pieces
• 6 boiling onions
• 14 cup quick-cooking tapioca

1. Trim fat from roast; cut to fit in Crockery Pot if necessary.
2. In a skillet broown roast on all sides in hot oil.
3. In a bowl combine tomato juice, vinegar, Worcestershire sauce, sugar, salt, basil, thyme, pepper, and garlic.
4. Place carrots and onions in crockery pot.
5. Sprinkle tapioca over vegetables.
6. put roast on top of vegetables.
7. Pour tomato mixture over roast.
8. Cover; cook on low for 10-12 hours (high 5-6 hours).
9. Move meat and vegetables to a platter.
10. Remove fat from gravy.
11. Serve gravy with meat and vegetables.
12. Add mashed potatoes to the menu and you are all set!

chuck roast, cooking oil, tomato juice, vinegar, worcestershire sauce, sugar, salt, basil, thyme, pepper, garlic, carrots, boiling onions, tapioca

Taken from www.food.com/recipe/pot-roast-dinner-368330 (may not work)