Marinated Pot Roast

On a cold winter day, there’s nothing like making a marinated pot roast in the slow cooker. The trick to cooking a quality pot roast is to use the right cut of meat and to cook it low and slow with enough braising liquid to cover it completely. While this recipe requires some prep work (you’ll need to marinate the roast overnight) and takes a full day to cook, it results in the most tender and flavorful roast imaginable.

Ingredients for Marinated Pot Roast

• Marinade: For the marinade in this recipe, we use a combination of dry white wine, reduced-sodium soy sauce, olive oil, garlic cloves, green onions, ground ginger, pepper and whole cloves; this helps to flavor and tenderize the beef.
• Beef top round roast: Since round roast is relatively lean and tender, roasting is the best method for cooking this type of meat.
• Cornstarch and cold water: Adding cornstarch and water at the end of cooking helps to thicken the juices from the roast.

Directions

Step 1: Marinate the roast overnight

In a large resealable container, combine the first eight ingredients. Cut the roast in half and add to marinade. Seal the container and turn to coat; refrigerate overnight.

Step 2: Cook the meat low and slow

Place the roast and marinade in a 5-quart slow cooker. Cover and cook on low for 8 to 10 hours or until the meat is tender. Remove the roast to a serving platter and keep warm. Pour the cooking juices into a two-cup measuring cup; discard the whole cloves.

Editor’s Tip: Sear the roast on the stovetop before braising; this will add a good deal of flavor. Don’t sear it for too long—just enough to get it slightly browned.

Step 3: Combine the cornstarch and water

JONATHAN MELENDEZ FOR TASTE OF HOME

In a saucepan, combine the cornstarch and cold water until smooth. Stir in 1-1/2 cups of cooking juices. Bring them to a boil, cook and stir for two minutes or until thickened. Serve with the roast.

Marinated Pot Roast Recipe Variations

• Add vegetables: Chopped carrots, celery and root vegetables like parsnips and rutabagas all go great with marinated pot roast. Add the veggies about four hours after you’ve started cooking the roast.
• Infuse with fresh herbs: We love adding fresh rosemary, thyme or sage (or all three!) toward the end of cooking (They’ll likely burn off if you add them at the beginning).

How to Store Marinated Pot Roast

Let the leftover pot roast cool completely before storing it in the fridge. Use a container with a tight-fitting lid and store the roast with some of its cooking liquid to keep it as moist and juicy as possible.

How long does a marinated pot roast last?

When stored properly, marinated pot roast will last for three to four days. To reheat the roast, place it in a baking dish and pour some of the juices over the meat (you can add a little beef broth, if necessary). Then, cover the pan and bake at a low temperature until heated through. This method helps the roast retain its flavor and moisture.

Marinated Pot Roast Recipe Tips

JONATHAN MELENDEZ FOR TASTE OF HOME

Is it possible to over-marinate this pot roast?

We wouldn’t recommend leaving the beef in the marinade for much longer than eight hours, as it could make the meat mushy.

How can I avoid over-cooking the roast?

Cooking roast low and slow is the best way to ensure you don’t overcook it. Your roast should also be covered with braising liquid during the cooking process so it doesn’t get dry and chewy. If necessary,  flip the roast during the last hour of cooking so it stays covered with liquid.

What should I serve with marinated pot roast?

Roasted root vegetables or green beans, baked or roasted potatoes and crusty bread all pair well with marinated pot roast. A leafy green salad is always welcome, too.