Crock Pot Marinated Pot Roast |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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Found this in a Slow Cooker Classic's magazine. The marinade really brings out a great flavor in the meat. It comes out so tender that you won't even need a knife! You can also add potatoes and carrots in the last hour of cooking if you like. Is also great over noodles. Ingredients:
1 cup dry white wine or 1 cup beef broth |
1/3 cup low 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 black pepper |
4 whole cloves |
1 four pound bottom round beef roast |
5 teaspoons cornstarch |
5 teaspoons cold water |
Directions:
1. In a gallon size ziplock bag, combine the first eight ingredients.
2. Cut the roast in half add it to the marinade and coat all sides.Refrigerate over night.
3. Place roast and marinade in slow cooker,cover,and cook on low for 8 to 10 hours or until meat is tender.
4. Remove roast to a serving platter or cutting board and cover to keep warm.
5. In a sauce pan combine cornstarch and cold water and stir till smooth.
6. Add 1 1/2 cups of the cooking juices discarding the whole cloves first.
7. Bring to a boil and stir and cook for two minutes or until thickened.Serve with roast.
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