Marinated Pot Roast Recipe
Today I want to continue the theme of roast meat, with a delicious recipe for marinated pot roast. The previous few posts I have been talking about how Summer is coming in the southern hemisphere, but I don’t want to forget about my northern hemisphere friends. A great roast dinner is fantastic in colder weather, and this one will definitely warm you up, so give it a go and impress your family and friends!
Recipe Serves: 8
Ingredients for Marinated Pot Roast Recipe
3-1/2 lb Top, eye or bottom round-beef
Marinade:
1 c Red wine
1/4 c Vegetable oil
2 tb Worcestershire or soy sauce
1 Onion, finely chopped
1 Clove garlic, finely chopped
2 Carrots, finely chopped
2 Stalks celery, finely chopped
3 Sprigs parsley
1/2 ts Thyme
1 Bay leaf
1 ts Peppercorns
Marinated Pot Roast Preparation
The meat will be so tender you can cut it with a fork. Soak the clay pot in cold water for 10 minutes. Tie the beef with string in four places so that it will retain its shape as it cooks.
Combine all the marinade ingredients in the clay pot. Marinate the beef for at least 24 hours, turning the beef several times.
Add sufficient water or beef broth to the marinade to cover 3/4 of the height of the beef. Place the pot in a cold oven.
Adjust the heat to 450 degrees F. Bake for 1 1/2 hours. Serve with horseradish. Enjoy!
