{"id":30624,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/marinated-pot-roast\/"},"modified":"2025-02-20T21:18:38","modified_gmt":"2025-02-21T03:18:38","slug":"marinated-pot-roast","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/marinated-pot-roast\/","title":{"rendered":"Marinated Pot Roast"},"content":{"rendered":"<p>On a cold <a href=\"https:\/\/www.tasteofhome.com\/collection\/quick-recipes-for-winter\/\" data-name=\"www.tasteofhome.com\/collection\/quick-recipes-for-winter\/\" data-module=\"content engagement\" data-position=\"embedded links\">winter day<\/a>, there&#8217;s nothing like making a marinated pot roast in the slow cooker. The trick to cooking a quality <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ultimate-pot-roast\/\" data-name=\"www.tasteofhome.com\/recipes\/ultimate-pot-roast\/\" data-module=\"content engagement\" data-position=\"embedded links\">pot roast<\/a> 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&#8217;ll need to marinate the roast overnight) and takes a full day to cook, it results in the most tender and flavorful roast imaginable.<\/p>\n<h2>Ingredients for Marinated Pot Roast<\/h2>\n<ul>\n<li><strong>Marinade:<\/strong> 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.<\/li>\n<li><strong>Beef top round roast:\u00a0<\/strong>Since round roast is relatively lean and tender, roasting is the best method for cooking this type of meat.<\/li>\n<li><strong>Cornstarch and cold water:\u00a0<\/strong>Adding cornstarch and water at the end of cooking helps to thicken the juices from the roast.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Marinate the roast overnight<\/h3>\n<p>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.<\/p>\n<h3>Step 2: Cook the meat low and slow<\/h3>\n<p>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.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Sear the roast on the stovetop before braising; this will add a good deal of flavor. Don&#8217;t sear it for too long<span style=\"font-weight: 400;\">\u2014just enough to get it slightly browned.<\/span><\/p>\n<h3>Step 3: Combine the cornstarch and water<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116958\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Marinated-Pot-Roast-TOHD25_16290_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"Marinated Pot Roast shot on a brown wooden surface. Sliced pot roast served on a platter with sauce; overhead\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<h2>Marinated Pot Roast Recipe Variations<\/h2>\n<ul>\n<li><strong>Add vegetables:\u00a0<\/strong>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&#8217;ve started cooking the roast.<\/li>\n<li><strong>Infuse with fresh herbs:\u00a0<\/strong>We love adding fresh rosemary, thyme or sage (or all three!) toward the end of cooking (They&#8217;ll likely burn off if you add them at the beginning).<\/li>\n<\/ul>\n<h2>How to Store Marinated Pot Roast<\/h2>\n<p>Let the leftover pot roast cool completely before storing it in the fridge. Use a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-food-storage-containers\/\" data-name=\"www.tasteofhome.com\/collection\/best-food-storage-containers\/\" data-module=\"content engagement\" data-position=\"embedded links\">container<\/a> with a tight-fitting lid and store the roast with some of its cooking liquid to keep it as moist and juicy as possible.<\/p>\n<h3>How long does a marinated pot roast last?<\/h3>\n<p>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.<\/p>\n<h2>Marinated Pot Roast Recipe Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2116959\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Marinated-Pot-Roast-TOHD25_16290_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"Marinated Pot Roast shot on a brown wooden surface. Sliced pot roast served on a platter with sauce\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Is it possible to over-marinate this pot roast?<\/h3>\n<p>We wouldn&#8217;t recommend leaving the beef in the marinade for much longer than eight hours, as it could make the meat mushy.<\/p>\n<h3>How can I avoid over-cooking the roast?<\/h3>\n<p>Cooking roast low and slow is the best way to ensure you don&#8217;t overcook it. Your roast should also be covered with braising liquid during the cooking process so it doesn&#8217;t get dry and chewy. If necessary,\u00a0 flip the roast during the last hour of cooking so it stays covered with liquid.<\/p>\n<h3>What should I serve with marinated pot roast?<\/h3>\n<p>Roasted <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-root-vegetables\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-root-vegetables\/\" data-module=\"content engagement\" data-position=\"embedded links\">root vegetables<\/a> or green beans, baked or roasted potatoes and crusty bread all pair well with marinated pot roast. A leafy <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-green-salads\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-green-salads\/\" data-module=\"content engagement\" data-position=\"embedded links\">green salad<\/a> is always welcome, too.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. \u2014Marijane Rea of Milwaukie, Oregon<\/p>\n","protected":false},"author":7061,"featured_media":2116906,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307308,307313,304423,304328,304993,304998,304292,305487,304338,304433,303966,304988,305004,304408,304368,303887,306848,305018,304348,304188,304268,307307,306441,324623,304078,304150,303883],"categories-v2":[308623,310347,310349,308821,308988,308984,308481,308940,308945,308305,310796,308992,308833,308495,308935,308951,308813,308745,308478,309603,308959,309000,309536,259483,310342,312419,309177,308698,309004,309434,308476],"coauthors":[343392],"recommended_recipes":[{"post_title":"Marinated Pork Chops","post_link":"\/recipes\/simple-marinated-grilled-pork-chops\/","post_image":"\/wp-content\/uploads\/2018\/01\/Simple-Marinated-Grilled-Pork-Chops_EXPS_TOHcom24_49402_P2_MD_05_15_1b.jpg"},{"post_title":"Marinated Beef Tenderloin","post_link":"\/recipes\/marinated-beef-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Marinated-Beef-Tenderloin_EXPS_TGBZ22_16599_P2_MD_04_28_8b.jpg"},{"post_title":"Marinated Chuck Roast","post_link":"\/recipes\/marinated-chuck-roast\/","post_image":"\/wp-content\/uploads\/2017\/09\/Marinated-Chuck-Roast_exps28242_5Ing2856595D03_13_1bC_RMS.jpg"},{"post_title":"Marinated Teriyaki Pork Tenderloin","post_link":"\/recipes\/marinated-teriyaki-pork-tenderloin\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Marinated Pork Roast","post_link":"\/recipes\/marinated-pork-roast\/","post_image":"\/wp-content\/uploads\/2024\/09\/Marinated-Pork-Roast_EXPS_TOHD24_32037_EricKleinberg_5.jpg"},{"post_title":"Spice-Braised Pot Roast","post_link":"\/recipes\/spice-braised-pot-roast\/","post_image":"\/wp-content\/uploads\/2017\/09\/Spice-Braised-Pot-Roast_EXPS_SDON16_17496_B06_08_2b.jpg"},{"post_title":"Tender Marinated Chuck Roast","post_link":"\/recipes\/tender-marinated-chuck-roast\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Marinated Pork Chops","post_link":"\/recipes\/marinated-pork-chops\/","post_image":"\/wp-content\/uploads\/2017\/09\/Marinated-Pork-Chops_exps7261_UG143377D01_23_2b_RMS.jpg"},{"post_title":"Marinated Olives","post_link":"\/recipes\/marinated-olives\/","post_image":"\/wp-content\/uploads\/2018\/01\/Marinated-Olives_EXPS_TOHDJ20_22579_B08_06_10b.jpg"},{"post_title":"Fruited Pot Roast","post_link":"\/recipes\/fruited-pot-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_HSCBZ19_45202_B07_3b.jpg"},{"post_title":"Marinated Ribeyes","post_link":"\/recipes\/marinated-ribeyes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8695_BL1113266D67.jpg"},{"post_title":"Marinated Barbecued Chuck Roast","post_link":"\/recipes\/marinated-barbecued-chuck-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25395_CFT990854D16B-2.jpg"},{"post_title":"Marinated Beef Tenderloins","post_link":"\/recipes\/marinated-beef-tenderloins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31782_SD1440068D24.jpg"},{"post_title":"Balsamic Braised Pot Roast","post_link":"\/recipes\/balsamic-braised-pot-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/Balsamic-Braised-Pot-Roast_EXPS_DODBZ20_126586_E07_21_4b.jpg"},{"post_title":"Herbed Pot Roast","post_link":"\/recipes\/herbed-pot-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2077_TH0543C27A.jpg"},{"post_title":"Marinated Flank Steak","post_link":"\/recipes\/marinated-flank-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps36914_TH1115383D48.jpg"},{"post_title":"Marinated Beef Stir-Fry","post_link":"\/recipes\/marinated-beef-stir-fry\/","post_image":"\/wp-content\/uploads\/2018\/01\/Marinated-Beef-Stir-Fry_exps30113_BSR1872341D02_19_3bC_RMS-3.jpg"},{"post_title":"Marinated Turkey Tenderloins","post_link":"\/recipes\/marinated-turkey-tenderloins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23127_LT10503D47.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Marinated-Pot-Roast_EXPS_TOHD25_16290_JonathanMelendez_03.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/marinated-pot-roast\/","name":"Marinated Pot Roast","datePublished":"2018-01-01","dateModified":"2025-02-20","prepTime":"PT10M","cookTime":"PT08H00M","totalTime":"PT08H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Marinated-Pot-Roast_EXPS_TOHD25_16290_JonathanMelendez_03.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This classic marinated pot roast gets braised in the slow cooker until it's as tender and succulent as possible.","recipeIngredient":["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 beef top round roast (4 pounds)","5 teaspoons cornstarch","5 teaspoons cold water"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the roast overnight","text":"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."},{"@type":"HowToStep","name":"Cook the meat low and slow","text":"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\u2014just enough to get it slightly browned."},{"@type":"HowToStep","name":"Combine the cornstarch and water","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Marinated-Pot-Roast-TOHD25_16290_JonathanMelendez_01.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Justine Harrington"}],"nutrition":{"@type":"NutritionInformation","calories":" 225 calories","fatContent":"6g fat (2g saturated fat)","cholesterolContent":"84mg cholesterol","sodiumContent":"299mg sodium","carbohydrateContent":"3g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"34g protein. <b>Diabetic Exchanges<\/b>: 3 lean meat."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Paul1112"},"reviewBody":"<p>Amazing recipe.  Pot roast came out moist and flavorful.  Pairs well with mashed potatoes.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"EricPratt"},"reviewBody":"CAN THE MARINATED POT ROAST BE COOKED ON HIGH FOR HALF THE TIME","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jieastcott"},"reviewBody":"This recipe was very easy and very good! Loved the gravy and will definitely make again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"This recipe offers a great alternative to my usual slow cooker beef roast. The gravy is delicious. It's a nice, easy recipe that tastes great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LynGriff"},"reviewBody":"Wonderful recipe!  The flavors worked so well together with the roast.  Very moist and tender.  Definitely a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"16290","romance_copy_dek":"This classic marinated pot roast gets braised in the slow cooker until it's as tender and succulent as possible.","enhanced_recipe_title":"Marinated Pot Roast","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup dry white wine or beef broth","IngredientText":"1 cup dry white wine or beef broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup reduced-sodium soy sauce","IngredientText":"1\/3 cup reduced-sodium soy sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon olive oil","IngredientText":"1 tablespoon olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 garlic cloves, minced","IngredientText":"4 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 green onions, thinly sliced","IngredientText":"2 green onions, thinly sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons ground ginger","IngredientText":"1-1\/2 teaspoons ground ginger"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 whole cloves","IngredientText":"4 whole cloves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 beef top round roast (4 pounds)","IngredientText":"1 beef top round roast (4 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 teaspoons cornstarch","IngredientText":"5 teaspoons cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 teaspoons cold water","IngredientText":"5 teaspoons cold water"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Marinated-Pot-Roast_EXPS_TOHD25_16290_JonathanMelendez_03.jpg","RecipeId":16290,"AttachmentSourceId":null,"AttachmentSource":"Jonathan Melendez for Taste Recipes","PhotoCredit":"Marinated Pot Roast Recipe photo by Jonathan Melendez for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Marinated-Pot-Roast_EXPS_TOHD25_16290_JonathanMelendez_03.jpg","ContributorId":null,"Firstname":"Marijane","Lastname":"Rea","City":"Portland","StateDescription":"Oregon","IsCommunityCook":false,"TimeCallout":"Prep: 10 min. + marinating Cook: 8 hours","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Marinated Pot Roast","SubmittedTitle":"Marinated Pot Roast","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD25_16290_JonathanMelendez_01.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":480,"TotalTimeInMinutes":490,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Marinated Pot Roast","OriginalSourceProject":"Marinated Pot Roast","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor.         &mdash;Marijane Rea of Milwaukie, Oregon","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large resealable container, combine the first 8 ingredients. Cut roast in half; add to marinade. Seal container and turn to coat; refrigerate overnight.","SequenceNo":1},{"Direction":"   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","SequenceNo":2},{"Direction":"   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. 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