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.