Pot Roast Dinner
This traditional pot roast dinner has all the comforts you desire in great slow cooker recipes. With several seasonings and flavors, this slow cooker pot roast will soon become a kitchen staple!
Cooking MethodSlow Cooker
Ingredients
- 3 pounds beef chuck pot roast
- 1 tablespoon cooking oil
- 1 1/2 cup tomato juice
- 1/4 cup wine vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon pepper
- 1 clove garlic, minced
- 6 carrots, cut into 1/2-inch pieces
- 2 onions, quartered
- 1/4 cup quick-cooking tapioca
Instructions
- Trim fat from roast. If necessary, cut roast to fit into crockery cooker. In a skillet, brown roast on all sides in hot oil.
- In a bowl, combine tomato juice, vinegar, Worcestershire sauce, salt, basil, thyme, pepper, and garlic. Mix to combine. Set aside.
- In the slow cooker, place carrots and onions. Sprinkle tapioca over vegetables. Place roast atop vegetables. Pour tomato mixture over roast. Cover and cook on low setting for 10 to 12 hours, or high setting for 5 to 6 hours.
