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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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Ingredients:
2.5 pound(s) beef chuck pot roast |
1/2 cup(s) chopped onion |
1/2 cup(s) fairbanks ruby port wine |
2 clove(s) garlic, minced |
1 teaspoon(s) oregano, dried, crushed |
3 tablespoon(s) tapioca (quick cooking) |
1 teaspoon(s) thyme, dried, crushed |
8 ounce(s) tomato sauce |
1 tablespoon(s) worcestershire sauce |
Directions:
1. Trim fat from meat. Place meat in cooker.
2. In a bowl combine onion, port wine, tomato sauce, tapioca, Worcestershire sauce, thyme, oregano and garlic. Pour over meat.
3. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Transfer meat to serving platter. Spoon gravy over roast and serve.
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