Ingredients 3 pound beef chuck roast 1 tablespoon oil 1 1/2 cup tomato juice 1/4 cup red wine vinegar 2 teaspoon worcestershire sauce 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon basil, dry & crushed 1/2 teaspoon thyme, dry & crushed 1/4 teaspoon pepper 1 each garlic clove, minced 6 each carrots, quartered & cut into 1/2 inch pieces 6 each boiling onions 1/4 cup tapioca, quick cooking 1 mashed potatoes Directions: 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 quart 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.