3-4 lb. pot roast (chuck roast with round bone or blade cut bone)
2 (12 oz.) cans V-8 (plus 1 smaller can if the pot roast is relatively large); should be enough to cover the roast
4 heaping tbsp. instant tapioca (looks like tiny white beads)
1 lg. onion or 2 med. size onions, quartered
5 or more peeled carrots, cut up
2 buds garlic, peeled, cut in half
2 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
Peas
Can of mushrooms
Wide noodles

Surround the meat with onions, garlic, carrots. Mix instant tapioca with V-8, sugar, salt and pepper. Pour over pot roast meat. Cover pan with heavy duty tin foil (seal real good all the way around); leave slight dome (air pocket) in center.

Place in 250 degree oven for at least 4 hours. Shake once or twice during the 4 hours so meat doesn't stick. After I take the roast out of oven, I put in a can of peas and sometimes can of mushrooms. (You can add peeled, cubed potatoes before putting in oven.) Exceptionally good the next day! Serve on bed of wide noodles.