Pot Roast Dinner
| Yield: | 6 Servings |
| Categories: | Vegetables, Main Dishes, Meats, Pot roast |
| 3 | lb | Beef Chuck roast |
| 1 | tb | Oil |
| 1 1/2 | c | Tomato juice |
| 1/4 | c | Red wine vinegar |
| 2 | ts | Worcestershire sauce |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Basil; dry & crushed |
| 1/2 | ts | Thyme; dry & crushed |
| 1/4 | ts | Pepper |
| 1 | Garlic clove; minced | |
| 6 | Carrots; quartered & cut into 1/2 inch pieces | |
| 6 | Boiling onions | |
| 1/4 | c | Tapioca; quick cooking |
| Mashed potatoes |
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