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3 pounds roast, trimmed

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.

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 hrs. serve with accumulated gravy.

(This may be thickened in a saucepan with flour and water paste if you wish.)