Marinated Beef Pot Roast
- Active Time 10m
- Total Time 3h 50m
An overnight soak makes the meat especially tasty.
- 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
- 1 can (14 1/2 ounces) whole tomatoes, chopped, all juices reserved
- Salt and freshly ground black pepper
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
312 calories; 10g total fat; 115mg cholesterol; 238mg sodium; 12g carbohydrates; 2g fiber; 42g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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