Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Lean pot roast |
| ½ cup | Tomato paste |
| 24 | Peppercorns |
| 1 small | Onion; chopped |
| 1 teaspoon | Worcestershire sauce |
| 1 teaspoon | Salt |
Sprinkle salt over the roast and place in crock pot. Spread tomato paste over meat; imbed peppercorns into paste; top with onions and worcestershire sauce. Cover and cook on LOW 8-10 hrs. Serve meat with accumulated gravy.
Source: Crockpot Cooking from Barbara Blitz Posted to recipelu-digest Volume 01 Number 624 by molony <molony@...> on Jan 28, 1998