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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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