Zesty Pot Roast

• 1 c. tomato juice
• 2 Tbsp. prepared mustard
• 1/4 c. Worcestershire sauce
• 1 tsp. basil, crushed
• 1 tsp. oregano, crushed
• 1 tsp. salt
• 1 tsp. onion powder
• 1/2 tsp. celery salt
• 1/4 tsp. black pepper
• 1 (3 lb.) beef pot roast

1. Combine all ingredients except roast.
2. Pour mixture over meat and marinate covered in refrigerator for 24 hours or overnight, turning occasionally.
3. Drain meat.
4. Reserve liquid.
5. Brown in shortening in Dutch oven or heavy kettle.
6. Add marinade and simmer tightly covered for 3 hours or until meat is tender.
7. A little water may be added if gravy becomes too thick.
8. Add carrots, onions and potatoes the last 40 to 45 minutes of cooking if desired. Yields 6 to 8 servings.

tomato juice, mustard, worcestershire sauce, basil, oregano, salt, onion powder, celery salt, black pepper, beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212953 (may not work)