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Categories:
lean beef oil flour tomato juice mustard Worcestershire sauce basil oregano onion powder garlic salt freshly ground black pepper
Viewed: 28 - Published at: 8 years agoIngredients
- 3 pounds pot roast lean beef
- 2 tablespoons oil
- flour and water paste,, optional
- 1 cup tomato juice
- 3 tablespoons prepared mustard
- 4 tablespoons worcestershire sauce
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
Method
- Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hours.
- 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 to 10 hours.
- Serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.
