1 tsp salt 2 lb lean pot roast 1/2 cup tomato paste 24 peppercorns 1 small onion, chopped 1 tsp Worcestershire sauce
Directions:
Sprinkle salt over the roast and place in a crock pot. Spread the tomato paste over the meat, imbed the peppercorns into the paste, and top with the onions and Worcestershire sauce. Cover and cook on low for 8-10 hrs. Serve the meat with the accumulated gravy.
Notes: None
