marinated pot roast
Slow Cooker
Marinated Pot Roast
Pot roast slow-cooked after marinating for extra flavor depth. Juicy and tender, with complex, savory notes—ideal for Sunday dinners or meal prep.
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 (4 pound) boneless beef top round roast
- 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.
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