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Add a photoServings: 10
Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 10 servings | |
| Calories 308 | |
| Calories from Fat 128 | 42% |
| Total Fat 14.24g | 18% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 555mg | 23% |
| Potassium 615mg | 18% |
| Total Carbs 8.19g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.17g | 2% |
| Protein 34.63g | 55% |
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