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Barbecued Pot Roast


1 tsp salt
2 lb lean pot roast
1/2 cup tomato paste
24 peppercorns
1 small onion, chopped
1 tsp Worcestershire sauce 

Sprinkle salt over the roast and place it in a crock pot.

Spread tomato paste over the roast.

Imbed peppercorns into paste.

Top with onions and Worcestershire sauce.

Cover and cook on low heat for 8-10 hrs.

Serve the pot roast with accumulated gravy.

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