Marinated Pot Roast Recipe

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Marinated Pot Roast Recipe
Marinated Pot Roast Recipe photo by Taste of Home
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Marinated Pot Roast Recipe

Read Reviews
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 8 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 8 hours

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

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

Nutritional Facts

3 ounce-weight: 174 calories, 6g fat (2g saturated fat), 59mg cholesterol, 255mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat.

  • 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 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.
Originally published as Marinated Pot Roast in Light & Tasty October/November 2001, p27

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Reviews forMarinated Pot Roast

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LynGriff User ID: 2653460 241055
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 User ID: 35803 227285
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 User ID: 1507778 111248
Reviewed Jan. 24, 2011

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

MY REVIEW
Sherrypie1953 User ID: 1323243 81145
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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