Ingredients: ------------- 3 lbs lean beef pot roast 2 Tbsp oil Marinade: ------------ 1 cup tomato juice 3 Tbsp made mustard 4 Tbsp worcestershire sauce 1 tsp basil 1 tsp oregano 1 tsp onion powder 1 tsp garlic salt 1 clove garlic, finely cut 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 hours. Remove meat from marinade and pat dry with papertowels. Heat oil in a large skillet and brown the meat on all sides. Place the roast in a crockpot, cover and cook on LOW for 10 hours. Serve with the accumulated gravy. If you wish, thicken the gravy with water and flour paste.

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