1/3 cup olive oil
1/4 cup grated onion
1 teaspoon Garlic Salt
1 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
One 2 1/2 to 3-lb beef pot roast
1 can diced tomatoes
potatoes
carrots
celery
Directions:
Combine oil, onion and seasoning in heavy plastic bag; mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight.
Pour can of tomatoes in large crockpot. Place roast on top of tomatoes with marinade. Cut up potatoes, carrots and celery and place on top of roast.
Cook in crockpot on high for 4 hours or on low for 8 hours.
Add additional salt and pepper to taste.
