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Marinated Beef Pot Roast

Source: Fine Cooking - Issue No. 19
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Rating: 2.5   Reviews: 4 See Reviews
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Active Time:  10 Minutes
Total Time:  3 Hours 50 Minutes
  Serves 6
An overnight soak makes the meat especially tasty.
RECIPE INGREDIENTS
2 1/2 to 3 pounds rump, chuck, eye of round, or shoulder roast
3 cloves garlic, slivered
1 cup balsamic vinegar
2 tablespoons chopped fresh rosemary
3 medium onions, peeled and thinly sliced
14 1/2-ounce can whole tomatoes, chopped, all juices reserved
Salt and freshly ground black pepper
Marinated Beef Pot Roast Recipe at Cooking.com
DIRECTIONS
Poke the meat all over with a thin-bladed knife and insert the garlic slivers into the holes. In a large ceramic dish or bowl, or in a zip-top bag, combine the vinegar and rosemary. Add the meat and turn to coat completely. Cover and refrigerate overnight.


Heat the oven to 350 degrees F. Spread the sliced onions in a large casserole or small roasting pan. Nestle the meat into the onions and pour in the remaining marinade. Season the meat with salt and pepper. Add the tomatoes and juice. Cover the pot or pan tightly with a lid or aluminum foil. Cook the beef until it is easily pierced with a fork and its juices run clear, 3 to 3 1/2 hours.


Remove the roast from the oven and allow it to rest in the pan for 5 to 10 minutes before carving. Serve the sliced meat with the onions, tomatoes, and pan juices (degreased if necessary).


Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Slow-Roasted Winter: Pot Roasts
 Regal Roast Beef
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 312
Fat. Total: 10g
Fiber: 2g
Carbohydrates, Total: 12g
Sodium: 238mg
% Cal. from Fat: 29%
Cholesterol: 115mg
Protein: 42g
Spotlight Recipe Review See all 4 reviews »

Rating: 1
by: Lydia, CO Reviewed: 01/10/2009
marinated beef pot roast
I made this last night, it was Horrible!! I used rump roast, followed directions Exactly! The meat was super tough. I will never make a recipe from that magazine. (I also made the cornish game hens from the same issue and was dissapointed)
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