2 tablespoons oil
Flour and water paste, optional
1 cup tomato juice
3 tablespoons mustard, prepared
4 tablespoons worcestershire sauce
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
Combine marinade ingredients and pour over roast in a shallow bowl. Coverand refrigerate overnight or for 24 hrs. Remove meat from marinade and patdry with paper towels. Heat oil in large skillet and brown meat on allsides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve withaccumulated gravy. (This may be thickened in a saucepan with flourand water paste if you wish.)
0 comment:
Post a Comment