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Marinated Pot Roast

YIELD

servings

PREP

24 hrs

COOK

2 hrs

READY

26 hrs

Ingredients

3 ½

POUNDS BEEF, ROUND STEAK
top, eye or bottom round beef

marinade

1

CUP RED WINE *

¼

CUP VEGETABLE OIL

2

TABLESPOONS WORCESTERSHIRE SAUCE
or soy sauce

1

EACH ONIONS
finely chopped

1

EACH GARLIC CLOVES
chopped

2

EACH CARROTS
finely chopped

2

EACH CELERY STALKS
finely chopped

3

EACH PARSLEY SPRIGS *

½

TEASPOON THYME *

1

EACH BAY LEAVES *

1

TEASPOON PEPPERCORNS

Directions

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 ¾ of the height of the beef.

Place the pot in a cold oven. Adjust the heat to 450℉ (230℃).

Bake for 1½ hours. Serve with horseradish.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 500g (17.6 oz)

Amount per Serving

Calories 967 47% of calories from fat

% Daily Value *

Total Fat 51g 78%

Saturated Fat 16g 79%

Trans Fat 0g

Cholesterol 234mg 78%

Sodium 269mg 11%

Total Carbohydrate 3g 3%

Dietary Fiber 2g 7%

Sugars g

Protein 225g

Vitamin A 105% • Vitamin C 11%

Calcium 7% • Iron 54%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Low Carb