2 ½ -3 lb. pot roast or chuck roast
2 small onions quartered
6 carrots cut into ½ inch pieces
6 medium potatoes cut into 1-inch pieces
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon pepper
1 clove garlic, minced
¼ cup quick cooking tapioca
Trim fat from roast. Brown roast on all sides.
Place vegetables in crock pot.
Sprinkle with tapioca.
Place meat on top. Cut to fit as needed.
Pour in 1 ½ cups water. (or tomato juice)
Cover and cook on-
High – 5-6 hours
Medium – 8-9 hours
Low – 10-12 hours
To serve, remove meat and vegetables to warm platter.
Skim fat from top of gravy.
Pass gravy with pot roast.
