TOMATO-HERB MARINADE FOR POT ROAST

"Good with chuck or beef plate roasts, too."

1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 1/2 cups tomato juice
2 tablespoons lemon juice
2 tablespoons French’s Worcestershire Sauce
1 tablespoon brown sugar
1/2 teaspoon basil leaves
1/4 to 1/2 teaspoon salt

Combine ingredients and pour over rump roast. Marinate overnight in refrigerator.

TO COOK:
Simmer roast in marinade, covered, 2 1/2 hours or until tender. Remove roast.

Spoon fat off juices and add enough water to juices to make 2 1/2 cups. Thicken with mixture of 1 tablespoon flour stirred into 1/4 cup cold water.

Makes enough marinade for 4 to 4 1/2-pound round or rump roast
From: Recipelink.com
Source: Recipe booklet: French's Marinade Recipes, not dated