Ingredients
- 1 flour
- 1 nbsp
- 1,400 gr beef
- 240 ml tomato juice
- 60 ml worcestershire sauce
- 45 ml mustard
- 30 ml oil
- 3 gr garlic salt
- 2 gr oregano
- 2 gr onion powder
- 1 gr basil
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.)
