Marinated pot roast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 3½ | pounds | Top, eye or bottom round beef |
| Marinade: | ||
| 1 | cup | Red wine |
| ¼ | cup | Vegetable oil |
| 2 | tablespoons | 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 | |
| ½ | teaspoon | Thyme |
| 1 | Bay leaf | |
| 1 | teaspoon | Peppercorns |
Directions
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 ¾ of the height of the beef. Place the pot in a cold oven. Adjust the heat to 450 degrees F. Bake for 1½ hours. Serve with horseradish.
Posted by Stephen Ceideburg
From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.