Marinated Beef Pot Roast
Instructions:
- 3 pounds roast, trimmed
- 2 tablespoons oil
- Flour and water paste, optional
- 1 cup tomato juice
- 3 tablespoons mustard, prepared
- 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.)