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Marinated Pot Roast

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Meats 8 Servings

INGREDIENTS

Stephen Ceideburg
3 1/2 lb Top, eye or bottom round beef
Marinade:
1 c Red wine
1/4 c Vegetable oil
2 tb Worcestershire or soy sauce
1 Onion, finely chopped
1 Clove garlic, finely chopped
2 Carrots, finely chopped
2 Stalks celery, finely chopped
3 Sprigs parsley
1/2 ts Thyme
1 Bay leaf
1 ts Peppercorns

INSTRUCTIONS

The meat will be so tender you can cut it with a fork.
Soak the clay pot in cold water for 10 minutes. Tie the beef with string in
four places so that it will retain its shape as it cooks. Combine all the
marinade ingredients in the clay pot. Marinate the beef for at least 24
hours, turning the beef several times. Add sufficient water or beef broth
to the marinade to cover 3/4 of the height of the beef. Place the pot in a
cold oven. Adjust the heat to 450 degrees F. Bake for 1 1/2 hours. Serve
with horseradish.
Posted by Stephen Ceideburg
From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C.,
1974.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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