Categories: Pot roast, Main dish, Meats, Vegetables 
      Yield: 6 servings 
  
      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 
  
  Trim fat from roast.  If necessary, cut roast to fit into crock pot.  In a 
  skillet brown roast on all sides in hot oil.  In a bowl combine tomato 
  juice, vinegar, worcestershire sauce, sugar, salt, basil, thyme, pepper, 
  and garlic.  In 6 qt. crockpot, place carrots and onion.  Sprinkle tapioca 
  over vegetables.  Place roast atop vegetables.  Pour tomato mixture over 
  roast.  Cover; cook on low-heat setting for 10-12 hours or high-heat for 
  5-6 hours.  Transfer meat and vegetables to a platter.  Skim fat from 
  gravy.  Serve gravy with mashed potatoes.