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Categories:
chuck roast tomato juice red wine vinegar clove garlic Worcestershire sauce salt sugar basil oregano pepper onions water all-purpose
Viewed: 43 - Published at: 5 years agoIngredients
- 1 (3 lb.) beef chuck roast
- 1 1/2 c. tomato juice
- 1/4 c. red wine vinegar
- 1 clove garlic, chopped
- 2 teaspoon Worcestershire sauce
- 1 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/4 teaspoon pepper
- 6 sm. onions, halved
- 1/2 c. cool water
- 1/4 c. all-purpose flour
Method
- Trim excess fat from roast.
- Cut roast in half or possibly thirds to fit in crockpot.
- Place meat in plastic bag in deep dish.
- Stir together tomato juice, vinegar, garlic, Worcestershire sauce, salt, sugar, basil, thyme and pepper.
- Pour over meat and close bag.
- Marinate overnight in refrigerator, turning twice.
- In crockpot, place onions and carrots.
- Place roast on vegetable.
- Add in marinade, cover, and cook on low heat for 8-10 hrs.
- Remove roast and vegetables.
- Skim off fat from cooking liquid.
- Measure two c. cooking liquid into saucepan.
- Return meat and vegetables to crockpot - cover to keep hot.
- Blend 1/2 c. water slowly into 1/4 c. flour; stir till mix is thickened and bubbly.
- Place meat on a hot platter and top with vegetables.
- Pour some gravy over entree, pass remaining gravy.
- 6 servings.
