Thursday, March 25, 2010

Pot Roast

Making some Pot Roast today.  Thanks Heather!

Update:  Making some more today to use up all the leftover carrots and celery and V8 juice I got stuck with when Aaron left.  Trying to work, but this smells sooooo yummy and it is soooo distracting.   You totally need to make this if you haven't.  Find a big hunk of beef that is on clearance because it is dated for today and make some!  Red wine vinegar is my vinegar of choice.

Just in case Heather ever takes down this recipe, I'm putting it here because I love it!

From New Crockery Cooker Cook Book

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.