Marinated Pot Roast

9 ingredients
7 steps

Ingredients

  • 3 lb. boneless eye of round
  • 1 c. unsweetened pineapple juice
  • 1/2 c. red wine vinegar
  • 1/2 c. water
  • 2 tsp. Worcestershire sauce
  • 1 medium onion, sliced thin
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1/4 tsp. fresh ground pepper

Directions

  1. 1
    Trim excess fat from roast and set aside.
  2. 2
    Combine remaining ingredients in large shallow dish.
  3. 3
    Add meat; cover and refrigerate overnight, turning meat occasionally.
  4. 4
    Next day, place meat and marinade in Dutch oven.
  5. 5
    Cover and simmer for 1 1/2 to 2 hours or until desired degree of doneness.
  6. 6
    To serve, slice thinly.
  7. 7
    Yields 9 servings.

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