Pot Roast Dinner

his is a super, low maintenance meal.

21/2 to 3 lb. chuck roast
1 tbsp. cooking oil
11/2 c. tomato juice
1/4 c. vinegar
2 tsp. Worcestershire sauce
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed

1/4 tsp. pepper
1 clove garlic, minced
6 carrots, quartered and cut into 1/2 inch pieces
6 boiling onions
1/4 c. quick-cooking tapioca

Trim fat from roast; cut to fit in Crockery Pot (if necessary). 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.

Place carrots and onions in Crockery Pot. Sprinkle tapioca over vegetables. Put roast on top of vegetables. Pour tomato mixture over roast. Cover; cook on low for 10 to 12 hours (high 5 to 6 hours).

Move meat and vegetables to a platter. Remove fat from gravy.

Serve gravy with meat and vegetables. Add mashed potatoes to the menu and you are all set.

Serves 6

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