Marinated Beef Pot Roast
Submitted by takaslove
Beef pot roast soaks overnight in a savory tomato-mustard marinade spiked with Worcestershire and herbs, then slow cooks until fork-tender in this hands-off dinner that fills your kitchen with incredible aromas.
YIELD
6 servingsPREP
30 minCOOK
8 hrsREADY
8 hrsThis pot roast takes a little advance planning with its overnight marinade, but the payoff is beef that’s deeply flavored all the way through.
Tomato juice, prepared mustard, and Worcestershire sauce create a tangy base while basil and oregano bring Italian-inspired herb notes.
Browning the marinated meat before it hits the slow cooker builds a caramelized crust that adds depth to the final gravy.
Eight to ten hours on low heat breaks down all the tough connective tissue, leaving you with meat that pulls apart with just a fork.
Slow Cooker Tips
- Pat meat completely dry after marinating or it won’t brown properly in the hot oil
- Don’t skip the browning step because that’s where you build the rich, complex flavor
- Thicken the accumulated gravy with a flour-water paste if you want it saucier for serving over mashed potatoes
Ingredients
Directions
Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat dry with paper towels. Heat oil in large skillet and brown meat on all sides. Place in cooker. Cover and cook on Low 8 to 10 hours. Serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.)
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