Marinated Pot Roast

This marinated pot roast recipe creates a unique flavor profile that is a combination of German, sweet, and sour elements. The beef chuck roast is marinated in a mixture of low-sodium tomato juice, red wine vinegar, garlic, Worcestershire sauce, basil, thyme, and pepper, resulting in a tender and flavorful roast. The onions and carrots add extra depth to the dish, and the cooking liquid is transformed into a delicious gravy. Serve this marinated pot roast with the vegetables and gravy for a satisfying meal.

INGREDIENTS:

• 3 pounds (1 1/3 kg) beef chuck roast
• 1½ cups (355 ml) low-sodium tomato juice
• ¼ cup (60 ml) red wine vinegar
• ½ teaspoon minced garlic
• 2 teaspoons Worcestershire sauce
• ½ teaspoon basil
• ½ teaspoon thyme
• ¼ teaspoon pepper
• 1 cup (160 g) chopped onion
• 1 cup (130 g) sliced carrot
• ½ cup (120 ml) cold water
• ¼ cup (31 g) flour

PREPARATION:

1. Trim any excess fat from the chuck roast. If needed, cut the roast into halves or thirds to fit it into the slow cooker.
2. Place the meat in a resealable plastic bag set in a deep bowl.
3. In a separate bowl, stir together the tomato juice, red wine vinegar, minced garlic, Worcestershire sauce, basil, thyme, and pepper to create the marinade.
4. Pour the marinade over the meat in the plastic bag. Close the bag and marinate overnight in the refrigerator, turning the meat twice.
5. Place the chopped onions and sliced carrots in the slow cooker.
6. Remove the roast from the marinade, reserving the marinade for later. Place the roast on top of the vegetables in the slow cooker.
7. Pour the reserved marinade over the meat and vegetables in the slow cooker.
8. Cover the slow cooker and cook on low for 8 to 10 hours, until the meat is tender.
9. Once cooked, remove the roast and vegetables from the slow cooker and set them aside. Skim off any excess fat from the cooking liquid.
10. Measure 2 cups (475 ml) of the cooking liquid and pour it into a saucepan.
11. Return the meat and vegetables to the slow cooker, covering them to keep warm.
12. Slowly blend the cold water into the flour and stir this mixture into the reserved cooking liquid in the saucepan.
13. Cook and stir the mixture in the saucepan until it thickens and becomes bubbly, creating a gravy.
14. Place the meat on a warm serving platter and top it with the vegetables. Pour some of the gravy over the meat and pass the remaining gravy at the table.

YIELD: 6 servings

NUTRITIONAL INFORMATION PER SERVING:

• Water: 263 g
• Calories: 529 (31% from fat, 60% from protein, 9% from carbs)
• Protein: 76 g
• Total Fat: 17 g
• Saturated Fat: 6 g
• Monounsaturated Fat: 7 g
• Polyunsaturated Fat: 1 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Sugar: 4 g
• Phosphorus: 643 mg
• Calcium: 45 mg
• Iron: 9 mg
• Sodium: 189 mg
• Potassium: 929 mg
• Vitamin A: 3875 IU
• Vitamin E (ATE): 0 mg
• Vitamin C: 18 mg
• Cholesterol: 229 mg

Enjoy the unique flavors of this marinated pot roast, and serve it with your favorite sides for a delicious meal.

In summary, marinated pot roast is a delightful and flavorful dish that combines the slow-cooked tenderness of pot roast with the enhanced flavors of a marinade. The marination process infuses the beef with deliciousness and helps to tenderize it. Whether served with its own juices or a flavorful sauce, marinated pot roast is a satisfying and versatile meal that will leave you craving for more.