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Marinated Pot Roast Recipe

Marinated Pot Roast Recipe

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
TOTAL TIME: Prep: 10 min. + marinating Cook: 8 hours YIELD:12 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

Directions

  • 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. Yield: 12 servings.

Nutritional Facts

3 ounce-weight: 174 calories, 6g fat (2g saturated fat), 59mg cholesterol, 255mg sodium, 3g carbohydrate (0g sugars, 0.550g fiber), 25g protein Diabetic Exchanges:3 lean meat

Reviews for Marinated Pot Roast

Sort By :
MY REVIEW
LynGriff
Reviewed Jan. 4, 2016

"Wonderful recipe! The flavors worked so well together with the roast. Very moist and tender. Definitely a keeper."

MY REVIEW
lvarner
Reviewed Jun. 1, 2015

"This recipe offers a great alternative to my usual slow cooker beef roast. The gravy is delicious. It's a nice, easy recipe that tastes great!"

MY REVIEW
jieastcott
Reviewed Jan. 24, 2011

"This recipe was very easy and very good! Loved the gravy and will definitely make again"

MY REVIEW
Sherrypie1953
Reviewed Nov. 7, 2010

"This was delish and so very easy. I loved the gravey and 2 tablespoons was plenty...Thank you Marijane for sharing..."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.