Slow Cooker Marinated Pot Roast
3-4 lbs  beef rump or Beef Chuck
2 tbls oil

Marinade Ingredients

1 cup tomato juice

1  tsp oregano

1  tsp onion powder


3 tbls mustard, prepared

4 tbls worcestershire sauce

1 tsp basil

1  tsp garlic salt

1 pepper, freshly ground, to taste

Mix marinade ingredients and pour

over roast in a shallow bowl. Cover and

refrigerate overnight (24 hours)

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 saved gravy.