3 lb Lean beef pot roast
2 tb Oil
Flour & water paste
Marinade:
1 c  Tomato juice
3 tb Made mustard
4 tb Worcestershire sauce
1 ts Basil
1 ts Oregano
1 ts Onion powder
1 ts Garlic salt
1/4 ts Fresh ground black pepper

Combine marinade ingredients & pour over roast in a shallow bowl.
Cover & refrigerate overnight or for 24 hrs. Remove meat from
marinade & pat dry with paper towels. Heat oil in large skillet &
brown meat on all sides. Place in cooker. Cover & cook on LOW 8-10
hrs. serve with accumulated gravy. (This may be thickened in a
saucepan with flour & water paste if you wish.)