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Pot Roast--Best Ever




Source of Recipe


Jo Gainey


List of Ingredients




3-4 pounds beef roast
1 Tablespoon freshly gound black pepper
2 garlic cloves, minced
1 mecium onion, cut onto eighths vertically
3 Tablespoons balsamic vinegar
1/4 cup low sodium soy sauce
2 teaspoons Worcestershire Sauce
2 teaspoons dry mustard



Recipe



Trim fat off edges of roast. Rub pepper and garlic onto all sides of roast.
Place roast in Crock-Pot. Set crock pot on high. Make several shallow slits
in top of roast. Throw onion on top of toast. In a small bowl, combine
remaining ingredients and pour over meat. Cover; cook on High for 1 hour and
then set to Low for 8 to 10 hours (OR continue cooking on High 4 to 5
hours.) Makes about 12 servings