3 Pounds lean beef pot roast
2 Tablespoons oil
Flour and water paste (opt)
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Marinade:
1 Cup tomato juice
3 Tablespoons made mustard
4 Tablespoons worcestershire sauce
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
- Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs.
- Remove meat from marinade and pat dry with paper towels.
- Heat oil in large skillet and brown meat on all sides. Place in cooker.
- Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.
