Recipe by Karen=^..^=
The meat falls apart and melts in your mouth....veggies taste sweet as candy with the addition of sweet basil. A great Sunday dinner :)
Top Review by TheDancingCook
WOW! This pot roast was the best! I did not use a beef chuck roast, but a top round, which is usually tougher. But the tomato juice actually tenderizes the meat and it still melted in our mouths. I doubled the basil, salt, pepper and tomato juice; I added one extra bay leaf. This was for extra juice/gravy. I followed steps 1-3, then transferred it into the crockpot and cooked on high for 8 hours. I served this over mashed potatoes, I didn't add the white potatoes while cooking. I also used baby carrots. It smelled and tasted so wonderful at my house yesterday that my mom asked for the recipe and made it for her dinner today. And when I warmed up my leftovers in the microwave tonight at work, my co-workers asked, "what are you eating that smells so wonderful?" Thanks for a recipe that is a definite keeper!
- 2 cloves garlic, minced
- 3 -4 lbs boneless beef chuck roast
- 1⁄4 cup all-purpose flour
- 1⁄4 cup vegetable oil
- 1 cup tomato juice
- 6 carrots, peeled and sliced into chunks
- 2 medium onions, chopped
- 2 bay leaves
- 1 teaspoon dried sweet basil leaves
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 medium potatoes, peeled and cut into large chunks
Directions See How It's Made
- Rub garlic into roast and coat all over with flour.
- In a large dutch oven, brown roast over medium high heat in oil.
- Add tomato juice, carrots, onions, bay leaves, basil, salt and pepper and bring to a boil.
- Reduce heat, cover tightly and simmer for about 3 hours, turning meat occasionally.
- Add potatoes and simmer an additional 30 minutes, or until fork tender.
- Remove bay leaves and serve.