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Marinated Beef Pot Roast Recipe

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This recipe for Marinated Beef Pot Roast is from Our Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. beef for pot roast
2 Tsp dried marjoram
Vinegar Marinade (Recipe in Directions)
4 Bay leaves
2 Tsp butter, salt, pepper, and paprika
1 Tsp instant beef bouillon
1/2 cup dry red wine or beef broth
1 Small clove garlic
Directions:
Directions:
Rub meat on all sides with marjoram. Put in a glass or crockery bowl and cover with marinade (Recipe for marinade below) Arrange onion slices from marinade and bay leaves on meat; cover tightly and let stand, turning occasionally, in the refrigerator for 2 days (I turn the meat once in the morning and once in the evening)

When ready to cook, remove the marinade and pat dry. Brown on all sides in the butter in a large, heavy pan (Like a Dutch Oven) Season with salt, pepper, and paprika. Add onions and seasonings drained from the marinade, 1 cup of water, and the remaining ingredients; bring to a boil, cover, and simmer for 2 1/2 hours, or until meat is fork tender. Remove the pan and slice fairly thin. Skim fat from liquid and strain; thicken if desired and serve with the meat and mashed potatoes.

Vinegar Marinade
Combine 3 cups of water, 1 large onion, sliced, and 9 each whole allspice berries and whole black peppercorns. Bring to a boil and simmer for about 5 minutes. Add 6 Tbsp vinegar and cool. Pour over the meat.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Unk
Personal Notes:
Personal Notes:
Before her passing, Aunt Florence wanted to contribute to the cookbook. This is one of her entries.

 

 

 

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