| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Roast, trimmed |
| 2 |
tb |
Oil |
|
|
Flour and water paste — |
|
|
Optional |
|
|
Marinade—– |
| 1 |
c |
Tomato juice |
| 3 |
tb |
Mustard — prepared |
| 4 |
tb |
Worcestershire sauce |
| 1 |
ts |
Basil |
| 1 |
ts |
Oregano |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Garlic salt |
| 1/4 |
ts |
Fresh ground black pepper |
|
|
Date: |
INSTRUCTIONS
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.
Recipe By : Crockpot Cooking from Barbara Blitz
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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