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. |
Personal
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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