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    Source of Recipe


    3 lbs lean beef pot roast
    2 Tbsp oil
    Flour and water paste (opt)

    1 cup tomato juice
    3 Tbsp prepared mustard
    4 Tbsp Worcestershire sauce
    1 tsp basil
    1 tsp oregano
    1 tsp onion powder
    1 tsp garlic salt
    1/4 tsp 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.




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