4 teaspoons vegetable oil
8 pounds beef roast
1 medium onion, sliced
1 small green bell pepper, sliced
5 cloves garlic, minced
1 large potato, sliced
1 (16 ounce) can tomato paste
3 tablespoons dried lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 teaspoon vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon dried parsley
1 teaspoon paprika
1 tablespoon salt
2 teaspoons lemon juice
2 teaspoons olive oil
1/2 teaspoon Italian seasoning
3 teaspoons dry mustard
Heat oil in slow cooker. Place roast in oil and browning while still in oil, about 5 minutes. Stir in onion and green pepper. Stir garlic and potato into skillet; cook, stirring occasionally, about 5 minutes. Pour in tomato paste, lemon juice, Worcestershire sauce, Worcestershire sauce, oil, vinegar, parsley, paprika and salt. Season with lemon juice, olive oil and Italian seasoning.
Reduce heat in slow cooker. Mix mustard and brown sugar together and pour mixture over roast. Cover and cook about 30 minutes.
Pour beef mixture over roast; cook about 20 minutes or until juices run clear. Drain fat and return to slow cooker.