Marinated Pot Roast
Yield
servingsPrep
24 hrsCook
2 hrsReady
26 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
beef, round steak
top, eye or bottom round beef |
|
| marinade | |||
| 237 | ml |
red wine
|
*
|
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
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
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
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.
