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INGREDIENTS:
- 1 pot roast, about 3 pounds, chuck arm or shoulder, bottom round, or similar cut
- 1/2 cup chopped onion
- 1/2 cup apple cider or red wine
- 1 can (8 ounces) tomato sauce
- 3 tablespoons quick-cooking tapioca, optional
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried crumbled leaf thyme
- 1/2 teaspoon crushed rosemary
- 1 teaspoon crushed dried oregano
- 3 medium cloves garlic, minced
PREPARATION:
Serves 8.
Note: If you don't use the tapioca and want to thicken the juices, pour the broth into a saucepan and bring to a simmer. Reduce by about 1/4 then gradually add a smooth mixture of 2 tablespoons of flour and about the same amount of cold water. I stir the flour and water mixture in slowly until the mixture is thickened to my liking.
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