Marinated Beef Pot Roast Recipe
Ingredients
| Tomato juice | 1 Cup (16 tbs) | |
| Prepared mustard | 3 Tablespoon | |
| Worcestershire sauce | 4 Tablespoon | |
| Basil | 1 Teaspoon | |
| Oregano | 1 Teaspoon | |
| Onion powder | 1 Teaspoon | |
| Garlic salt | 1 Teaspoon | |
| Freshly ground black pepper | 1⁄4 Teaspoon | |
| Lean beef pot roast | 3 Pound | |
| Vegetable oil/Bacon fat | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 257 Calories from Fat 48
% Daily Value*
Total Fat 11 g16.6%
Saturated Fat 2.5 g12.4%
Trans Fat 0 g
Cholesterol 22.2 mg7.4%
Sodium 935.8 mg39%
Total Carbohydrates 29 g9.5%
Dietary Fiber 3.5 g14.2%
Sugars 5.5 g
Protein 13 g26.6%
Vitamin A 6% Vitamin C 33.6%
Calcium 6.3% Iron 7.2%
*Based on a 2000 Calorie diet
Directions
Cover and refrigerate overnight or for 24 hours.
Remove meat from marinade and pat with paper towels to dry.
Heat bacon fat in large skillet and brown meat on all sides.
Place in slow cooker.
Cover and cook on low 8 to 10 hours.
Serve with accumulated gravy (This may be thickened in a saucepan with a flour-water paste if you wish).
Chef
