Marinated Beef Pot Roast

Another juicy and succulent pot roast recipe that will be your family's favorite dinner every week!

8 hours Prep: 30 minutes Cook: 8 hours

1150 calories per serving view nutrition facts

6-8 suggest servings

Be the first to add a photo of this recipe!

Ingredients

3	pounds	beef	pot roast, lean
2	tablespoons	vegetable oil
1	x	flour, all-purpose	and water paste (optional)
1	cup	tomato juice
3	tablespoons	prepared mustard	prepared
4	tablespoons	worcestershire sauce
1	teaspoon	basil
1	teaspoon	oregano
1	teaspoon	onion powder
1	teaspoon	garlic salt
1	x	black pepper	freshly ground, to taste

Directions

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.)

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 438g

Amount per Serving

Calories 1150 54% of calories from fat

	% Daily Value*
Total Fat 69.0g	107%
Saturated Fat 25.0g	127%
Trans Fat 0.0g
Cholesterol 293mg	98%
Sodium 521mg	22%
Total Carbohydrate 31.0g	10%
Dietary Fiber 2.0g	7%
Sugars 4.0g
Protein 95.0g	190%

Vitamin A	6%		Vitamin C	23%
Calcium	7%		Iron	67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to low+fat

Last Recipes Viewed

Recipe Bite

A Recipe for Success

by Mark R. Vogel

Harry S. Truman once pronounced: "I have found the best way to give advice to your children is to find out what they want and then advise them to do it." The culinary corollary of this homespun wisdom would be: ...

Member Review

Apricot Chicken Bake

This chicken recipe is excellant; delicious. For my table, I made a few changes. (a) I omitted the ground pecans to be sprinkled over the top. My general Rule-of-Thumb in all my cooking is: No Teeth, No Nuts. (Got teeth? Go Nuts!) (b) I marinated my chicken for 10 hours. (c) I read of an apparent connection between aluminum phosphates leaching into our foods by coming into prolonged contact with aluminum and the incidences of excess amounts of aluminum phosphates known to be present in the brains of ALL of the people who have succumbed to Alzheimer's Disease. Coincedance? I don't like to take any chances. I used a Pyrex baking dish with it's fitted cover to both marinate and bake my Apricot Chicken. I placed julienned string beans and carrots over the top and 16 tiny peeled potatoes around the perimeter of the baking dish. I also extended the cooking time to 35 minutes. Some of the flavors were cooked into the vegetables and I was completely satisfied with the results and so were my guests. The pretty yellow Pyrex baking dish also served as a serving dish and I left the cover on until immediately before serving. Whoever came up with this recipe should proud and I say "keep on cooking!".