A tasty tomato sauce nicely coats this comforting combination of beef, potatoes and carrots. My father gave me the recipe. It was one of our favorites when we used to hike all day—it takes only minutes to throw together! —Cindy Miller, Estes Park, Colorado
Chuck Roast Dinner
Ingredients
- 1 boneless beef chuck roast (3 pounds), cut into serving-size pieces
- 3 medium potatoes, peeled and cut into chunks
- 4 medium carrots, cut into chunks
- 2 cans (11-1/2 ounces each) tomato juice
- 1/4 cup Worcestershire sauce
- 3 tablespoons quick-cooking tapioca
- Chopped fresh parsley, optional
Directions
- In a 5-qt. slow cooker, combine the first 6 ingredients. Cover and cook on high until meat is tender, 6-8 hours. If desired, top with parsley.
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