Marinated Pot Roast

Name: Marinated Pot Roast
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

12 ingredients

8 steps

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

Directions

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.