Best 2 Kittencals Pot Roast Marinade And Tenderizer Recipes
Pot roast is a classic comfort food dish that is perfect for a family dinner or a special occasion. This versatile dish can be made with a variety of cuts of beef, vegetables, and seasonings. The result is a tender, flavorful roast that is sure to please everyone at the table. This article includes three delicious pot roast marinade and tenderizer recipes that will help you create the perfect pot roast. The first recipe is a classic pot roast marinade made with red wine, garlic, and herbs. The second recipe is a more modern take on pot roast, using a balsamic vinegar and brown sugar marinade. The third recipe is a spicy pot roast marinade made with chili powder, cumin, and cayenne pepper. No matter which marinade you choose, you're sure to end up with a pot roast that is fall-off-the-bone tender and bursting with flavor.
Check out the recipes below so you can choose the best recipe for yourself!
MARINATED POT ROAST
I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. -Marijane Rea of Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
KITTENCAL'S BEEF OR PORK MARINADE AND TENDERIZER
This is a teriyaki style marinade ---who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! don't forget to allow the meat to come down to almost room temperature before cooking, this will relax the meat fibers and create a more tender meat --- DO NOT substitute the honey for anything else but pure maple syrup, and if possible I recommend using honey that is what works as the tenderizer
Provided by Kittencalrecipezazz
Categories Steak
Time 10m
Yield 2 pounds meat
Number Of Ingredients 9
Steps:
- In a large bowl combine all ingredients except the meat; mix/whisk until very well combined.
- You may now transfer the marinade to a large resealable plastic bag if desired or leave in a large bowl.
- Pierce the meat all over with a fork.
- Add the meat to the marinade then turn to coat.
- Refrigerate for at least 8 hours or overnight.
- Remove meat and discard the marinade.
- Leave the beef or the pork sit out on the counter and bring almost room temperature, this will relax the meat fibers and make for a more tender juicy steak or cut of beef or pork (this is a very important step!).
- Grill or oven-broil to desired doneness.
Nutrition Facts : Calories 914.9, Fat 81.2, SaturatedFat 11.2, Sodium 2936, Carbohydrate 46.1, Fiber 1, Sugar 38, Protein 5.9
Tips:
- Choose the right cut of meat. Chuck roast, rump roast, and brisket are all good choices for pot roast.
- Brown the meat before braising it. This will help to develop flavor and color.
- Use a flavorful marinade. The marinade in this recipe contains soy sauce, Worcestershire sauce, garlic, and onion, which will all add flavor to the pot roast.
- Cook the pot roast on low heat for a long time. This will help to tenderize the meat and make it fall-apart tender.
- Add vegetables to the pot roast during the last hour of cooking. This will help to add flavor and nutrition to the dish.
Conclusion:
This pot roast recipe is a classic for a reason. It's easy to make, flavorful, and always a hit with family and friends. So next time you're looking for a comforting and delicious meal, give this pot roast recipe a try.
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