I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. —Marijane Rea of Milwaukie, Oregon
- 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
- 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.
- 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
- 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. Yield: 12 servings.
Originally published as Marinated Pot Roast in Light & Tasty October/November 2001, p27
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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