Marinated Pot Roast Slow Cooker Recipe

Marinated Pot Roast Slow Cooker Recipe

Ingredients

• 3 pounds (1.3 kg) beef chuck roast
• 1½ cups (355 ml) low-salt tomato juice
• ¼ cup (60 ml) red wine vinegar
• ½ teaspoon minced garlic
• 2 tsps Worcestershire sauce
• ½ teaspoon basil
• ½ teaspoon thyme
• ¼ teaspoon pepper
• 1 cup (160 g) chopped onion
• 1 cup (130 g) sliced carrot
• ½ cup (120 ml) cold water
• ¼ cup (31 g) flour

Method

1. Trim excess fat from roast
2. If necessary, cut roast in halves or thirds to fit in cooker
3. Place meat in a resealable plastic bag; set in deep bowl
4. Stir together tomato juice, vinegar, garlic, Worcestershire sauce, basil, thyme, and pepper
5. Pour marinade over meat; close bag
6. Marinate overnight in refrigerator, turning twice
7. Place onions and carrot In slow cooker
8. Place roast on top of vegetables; add marinade
9. Cover and cook on low for 8 to 10 hours
10. Remove roast and vegetables
11. Skim off excess fat from cooking liquid
12. Measure 2 cups (475 ml) cooking liquid; pour into saucepan
13. Return meat and vegetables to cooker; cover to keep warm
14. Blend cold water slowly into flour; stir into reserved cooking liquid in saucepan
15. Cook and stir until mixture is thickened and bubbly
16. Place meat on a warm serving platter; top with vegetables
17. Pour some of the gravy over; pass the remaining gravy at the table
18. Yield: 6 servings
19. Per serving: 263 g water; 529 calories (31% from fat, 60% from protein, 9% from carb)

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