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Marinated Beef Pot Roast

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Submitted by takaslove

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

YIELD

6 servings

PREP

30 min

COOK

8 hrs

READY

8 hrs

Ingredients

3 1.4
POUNDS KG BEEF
pot roast, lean
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
X X ALL-PURPOSE FLOUR
and water paste (optional) *
1 237
CUP ML TOMATO JUICE
3 45
TABLESPOONS ML PREPARED MUSTARD
prepared
4 6E+1
TABLESPOONS ML WORCESTERSHIRE SAUCE
1 5
TEASPOON ML BASIL *
1 5
TEASPOON ML OREGANO
1 5
TEASPOON ML ONION POWDER
1 5
TEASPOON ML GARLIC SALT
1 1
X 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 to 10 hours. Serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.)

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 438g (15.4 oz)
Amount per Serving
Calories 1150 54% from fat
 % Daily Value *
Total Fat 69g 107%
Saturated Fat 25g 127%
Trans Fat 0g
Cholesterol 293mg 98%
Sodium 521mg 22%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 190g
Vitamin A 6% Vitamin C 23%
Calcium 7% Iron 67%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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