Name: Marinated Pot Roast
Yield: 4 servings
Ingredients: 1 cup dry white wine or beef broth; 1/3 cup reduced-sodium soy sauce; 1 tablespoon olive oil; 4 garlic cloves, minced; 2 green onions, thinly sliced; 1-1/2 teaspoons ground ginger; 1/4 teaspoon pepper; 4 whole cloves; 1 beef top round roast (4 pounds); 5 teaspoons cornstarch; 5 teaspoons cold water

Servings: 4 persons

1 cup dry white wine or beef broth
1/3 cup reduced-sodium soy sauce
1 tablespoon olive oil
4 garlic cloves, minced
2 green onions, thinly sliced
1-1/2 teaspoons ground ginger
1/4 teaspoon pepper
4 whole cloves
1 beef top round roast (4 pounds)
5 teaspoons cornstarch
5 teaspoons cold water

1
In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight.
2
Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves
3
In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

No nutrition data on file — estimate from the ingredient list.

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

Marinated Pot Roast

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