Marinated Pot Roast

Total Time

Prep: 10 min. + marinating Cook: 8 hours


12 servings

Updated: Aug. 17, 2023
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


  1. In a large resealable container, combine the first 8 ingredients. Cut roast in half; add to marinade. Seal container 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.

Nutrition Facts

3 ounces cooked beef: 225 calories, 6g fat (2g saturated fat), 84mg cholesterol, 299mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 3 lean meat.