Pot Roast Dinner

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

1. Trim fat from roast.
2. If necessary, cut roast to fit into crock pot.
3. In a skillet brown roast on all sides in hot oil.
4. In a bowl combine tomato juice, vinegar, worcestershire sauce, sugar, salt, basil, thyme, pepper, and garlic.
5. In 6 quart crockpot, place carrots and onion.
6. Sprinkle tapioca over vegetables.
7. Place roast atop vegetables.
8. Pour tomato mixture over roast.
9. Cover, cook on low-heat setting for 10 to 12 hours or high-heat for 5 to 6 hours.
10. Transfer meat and vegetables to a platter.
11. Skim fat from gravy.
12. Serve gravy with mashed potatoes.

chuck roast, vegetable oil, tomato juice, red wine vinegar, worcestershire sauce, sugar, salt, basil, thyme, black pepper, garlic, carrots, onions boiling, tapioca, potatoes

Taken from recipeland.com/recipe/v/pot-roast-dinner-951 (may not work)