2 1/2 - 3 lb beef chuck pot roast
1 T cooking oil
1 1/2 C tomato juice
1/4 C wine vinegar
2 t Worcestershire sauce
1 t sugar
1/2 t salt
1/2 t basil
1/2 t thyme
1/4 t pepper
1 clove garlic
6 carrots - 1/2 inch pieces
6 boiling onions (I also add potatoes)
1/4 C quick cooking tapioca or corn starch (I use flour)
Trim fat. Brown roast on all sides in hot oil. In a bowl combine tomato juice, basil, thyme, pepper, and garlic. Place carrots and onions in a crock pot. Sprinkle tapioca/corn starch/flour. Place roast on top of the veggies and pour tomato mixture over the roast.
