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Marinated Beef Pot Roast

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Recipe

Another juicy and succulent pot roast recipe that will be your family's favorite dinner every week!

 

Yield

6 servings

Prep

30 min

Cook

8 hrs

Ready

8 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 pounds beef
pot roast, lean
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2 tablespoons vegetable oil
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1 x all-purpose flour
and water paste (optional)
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1 cup tomato juice
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3 tablespoons prepared mustard
prepared
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4 tablespoons worcestershire sauce
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1 teaspoon basil
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1 teaspoon oregano
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1 teaspoon onion powder
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1 teaspoon garlic salt
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1 x black pepper
freshly ground, to taste
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Ingredients

Amount Measure Ingredient Features
1.4 kg beef
pot roast, lean
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3E+1 ml vegetable oil
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1 x all-purpose flour
and water paste (optional)
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237 ml tomato juice
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45 ml prepared mustard
prepared
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6E+1 ml worcestershire sauce
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5 ml basil
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5 ml oregano
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5 ml onion powder
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5 ml garlic salt
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1 x black pepper
freshly ground, to taste
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Directions

Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat dry with paper towels. Heat oil in large skillet and brown meat on all sides. Place in cooker. Cover and cook on Low 8 to 10 hours. Serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.)



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 438g (15.4 oz)
Amount per Serving
Calories 115054% from fat
 % Daily Value *
Total Fat 69g 107%
Saturated Fat 25g 127%
Trans Fat 0g
Cholesterol 293mg 98%
Sodium 521mg 22%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 190g
Vitamin A 6% Vitamin C 23%
Calcium 7% Iron 67%
* based on a 2,000 calorie diet How is this calculated?
 

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