Ingredients
- 6 carrots
- 6 boiling onions
- 1 garlic clove
- 1 mashed potatoes
- 1400 gr beef chuck roast
- 350 ml tomato juice
- 60 ml wine vinegar (red)
- 38 gr tapioca
- 16 ml oil
- 10 ml worcestershire sauce
- 4 gr sugar
- 1 gr salt
- 1 gr thyme
- 1 gr pepper
- 1 gr basil
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 litre 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.