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Marinated Beef Pot Roast Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

Ingredients
3	pound	beef, pot roast, lean
2	tablespoon	oil
1		flour, and water paste (optional)

		---Marinade---
1	cup	tomato juice
3	tablespoon	mustard, prepared
4	tablespoon	worcestershire sauce
1	teaspoon	basil
1	teaspoon	oregano
1	teaspoon	onion powder
1	teaspoon	garlic salt
1		pepper, freshly ground, to taste

Directions:
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 hours. Serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.)

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<h1>Marinated Beef Pot Roast</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>pound</TD><TD class=ingredient>beef, pot roast, lean </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>oil </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>flour, and water paste (optional) </TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient></TD><TD></TD></TR><TR><TD class=ingredient> </TD><TD class=ingredient> </TD><TD class=ingredient>---Marinade--- </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>tomato juice </TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>mustard, prepared </TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>worcestershire sauce </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>basil </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>oregano </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>onion powder </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>garlic salt </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>pepper, freshly ground, to taste</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>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 hours. Serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.)<BR><BR></TD></TR></TBODY></TABLE>     <p>
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