Marinated Pot Roast Recipe

Name: Marinated Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. dry red cooking sherry; 1 c. canned beef bouillon; 2 large onions; 1 clove garlic; 2 bay leaves; 1 tsp. salt; 3 whole cloves; 1/4 tsp. oregano; 1/4 tsp. celery seed; 10 to 12 peppercorns, cracked; beef roast

Servings: persons

1 1/2 c. dry red cooking sherry
1 c. canned beef bouillon
2 large onions
1 clove garlic
2 bay leaves
1 tsp. salt
3 whole cloves
1/4 tsp. oregano
1/4 tsp. celery seed
10 to 12 peppercorns, cracked
beef roast

1
Choose any of the less expensive cuts of lean beef or rolled roast without fat.
2
Combine wine, bouillon, onions, garlic and seasonings.
3
Pour over roast; cover and refrigerate overnight. Remove meat and pat dry, reserving marinade.
4
Brown meat on all sides, using as little fat as possible and low heat.
5
Pour off fat and add marinade.
6
Bring to a boil; then cover tightly and place in a 450u00b0 oven.
7
After 10 minutes, reduce heat to 250u00b0.
8
Cook until tender.
9
(Success depends on long, slow cooking.)

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. dry red cooking sherry, 1 c. canned beef bouillon, 2 large onions, 1 clove garlic, and more.

Yes, Marinated Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Pot Roast

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