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Marinated Beef Pot Roast
•
3
pounds roast, trimmed
tablespoons oil
• 2
• Flour and water paste, optional
• 1
• 3
• 4
• 1
• 1
• 1
• 1
• 1
cup tomato juice
tablespoons mustard, prepared
tablespoons worcestershire sauce
teaspoon basil
teaspoon oregano
teaspoon onion powder
teaspoon garlic salt
/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.)
Marinated Beef Pot Roast
108
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