B.H.Crockery Cooker |
Crock Pot | |||
| POT ROAST DINNER | ||||
| Serve w/mashed or steamed Potatoes. | ||||
| Cut Roast into halves or thirds to fit into Cooker in Chunks. | ||||
| 2 ½-3 | lbs | Beef Chuck Pot Roast | > | Trim Fat from Roast. In a skillet brown on all sides in hot oil. |
| 1 | T | Cooking Oil | ||
| 1 ½ | C | Tomato Juice | > | Combine Ingredients in bowl. |
| ¼ | C | Wine | ||
| 2 | t | Worcestershire Sauce | ||
| 1 | t | Sugar | ||
| ½ | t | Salt | ||
| ½ | t | Basil (dried,crushed) | ||
| ½ | t | Thyme (dried,crushed) | ||
| ¼ | t | Pepper | ||
| 1 | Clv | Garlic (minced) | ||
| 6 | Carrots (quartered) | > | Place Veggies in Crock Pot. | |
| 12 | Pearl Onions | |||
| ¼ | C | Quick-cooking tapioca | > | Sprinkle over veggies. Put roast on top. Pour Tomato mixture over all. |
Cook on Low for 10 to 12 hours OR Cook on High for 5 to 6 hours. | ||||