Ingredients

3 pounds lean beef pot roast
2 Tbsp. oil
Flour and water paste, optional
Marinade:
1 C. 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. freshly ground black pepper

Cooking Instructions

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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: