Marinated Pot Roast Recipe

Name: Marinated Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds beef Top, eye or bottom round; 1 cup red wine; 1/4 cup vegetable oil; 2 tablespoons worcestershire sauce or tamari; 1 onion finely chopped; 1 clove garlic finely chopped; 2 carrots finely chopped; 2 stalks celery finely chopped; 3 parsley sprg; 1/2 teaspoon thyme; 1 bay leaf; 1 teaspoon peppercorns

Servings: persons

3 1/2 pounds beef Top, eye or bottom round
1 cup red wine
1/4 cup vegetable oil
2 tablespoons worcestershire sauce or tamari
1 onion finely chopped
1 clove garlic finely chopped
2 carrots finely chopped
2 stalks celery finely chopped
3 parsley sprg
1/2 teaspoon thyme
1 bay leaf
1 teaspoon peppercorns

1
Soak the clay pot in cold water for 10 minutes.
2
Tie the beef with string in four places so that it will retain its shape as it cooks.
3
Combine all the marinade ingredients in the clay pot.
4
Marinate the beef for at least 24 hours, turning the beef several times.
5
Add sufficient water or beef broth to the marinade to cover 3/4 of the height of the beef.
6
Place the pot in a cold oven.
7
Adjust the heat to 450 degrees F. Bake for 1 1/2 hours.
8
Serve with horseradish.

1198

kcal

Calories

Fat

Carbs

107

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 12 ingredients. The key ingredients include: 3 1/2 pounds beef Top, eye or bottom round, 1 cup red wine, 1/4 cup vegetable oil, 2 tablespoons worcestershire sauce or tamari, 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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