Ingredients: |
Ingredients: 1 3-pound beef chuck pot roast 1/2 tsp. dried basil or It.seasoning, crushed 1 1/2 c. tomato juice (I used V8) 1/2 tsp. dried thyme, crushed 1/2 c. red wine vinegar 1/2 tsp. pepper 1 clove garlic, minced 6 sm.or 2 lg.onions,halved 2 tsp. Worcestershire sauce 1 cup chopped carrots 1 1/2 tsp. salt 1/2 c. cold water 1 tsp.sugar 1/4 c. all-purpose flour
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Directions: |
Directions:Advance Preparation: Trim excess fat from roast. If necessary, cut roast in halves or thirds to fit in crock pot. Place meat in plastic bag; set in deep bowl. Stir together tomato juice, wine vinegar, minced garlic, Worcestershire sauce, salt, sugar, basil, thyme, and pepper. Pour marinade over meat; close bag. Marinate overnight in refrigerator, turning twice. Before serving: In crock pot place onions and carrots. Place roast atop vegetables; add marinade. Cover and cook on low-heat setting for 8 to 10 hours. Remove roast and vegetables. Skim off excess fat from cooking liquid. Measure 2 cups cooking liquid; pour into saucepan. Return meat and vegetables to cooker; cover to keep warm.Blend cold water slowly into flour; stir into cooking liquid.Cook and stir till mixture is thickened and bubbly.Place meat on a warm serving platter; top with vegetables. Pour some of the gravy over; pass the remaining gravy. |
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Notes: |
Personal
Notes: This recipe is very tasty. I used a 4 pound chuck roast. 1 cup carrots didn't seem to be enough so make enough for number servings you want. I had enough time to let the hot liquid cool in the refrigerator, then removed the fat. Had almost 4 cups liquid (double the amount called for in recipe) so I doubled the flour. I added the sifted flour to the cold liquid, and heated-stirring until flour was cooked.
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