Best 4 Marinated Pot Roast Recipes

Indulge in the comforting flavors of a classic dish with our curated collection of marinated pot roast recipes. These culinary creations showcase a tender and succulent roast, lovingly marinated in a symphony of herbs, spices, and liquids, resulting in a fall-off-the-bone experience. From traditional slow-cooker recipes that simmer all day to quick and easy stovetop versions, we have something for every taste and schedule. Discover the secrets to creating a rich and flavorful marinade that infuses the roast with savory goodness, leaving you with a mouthwatering main course that is sure to impress. Whether you prefer a classic marinade of red wine, garlic, and rosemary or a tangy blend of citrus, honey, and thyme, our recipes offer a range of options to tantalize your taste buds. Get ready to embark on a culinary journey that will leave you craving more.

Here are our top 4 tried and tested recipes!

MARINATED POT ROAST

Marinated Pot Roast image

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

Ingredients

1 cup dry white wine or beef broth
1/3 cup reduced-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 pepper
4 whole cloves
1 beef top round roast (4 pounds)
5 teaspoons cornstarch
5 teaspoons cold water

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

CROCK POT MARINATED POT ROAST

Crock Pot Marinated Pot Roast image

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.

Provided by dragonpawz

Categories Meat

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

In a gallon size ziplock bag, combine the first eight ingredients.
Cut the roast in half add it to the marinade and coat all sides.Refrigerate over night.
Place roast and marinade in slow cooker,cover,and cook on low for 8 to 10 hours or until meat is tender.
Remove roast to a serving platter or cutting board and cover to keep warm.
In a sauce pan combine cornstarch and cold water and stir till smooth.
Add 1 1/2 cups of the cooking juices discarding the whole cloves first.
Bring to a boil and stir and cook for two minutes or until thickened.Serve with roast.

MY COFFEE-MARINATED POT ROAST

My Coffee-Marinated Pot Roast image

This is the roast my family loves. VERY tender and YumMY! I like to marinate it overnight, but it doesn't have to be. Two hours would be enough. Hope you enjoy as much as my sweet family does. :o)

Provided by GrammyLee Butler

Categories One Dish Meal

Time 5h

Yield 4-8 serving(s)

Number Of Ingredients 15

Ingredients

4 -5 lbs boneless beef chuck roast
2 tablespoons flour
10 baby carrots
6 small potatoes
2 small onions
3 stalks celery
8 ounces brewed coffee
4 ounces Italian dressing
1/4 teaspoon salt
pepper
garlic, taste
2 beef bouillon cubes (dissolved in 1/2 c. hot water)
1/4 cup Dale's Steak Seasoning (optional)
1/4 cup Worcestershire sauce (optional)
8 ounces canned tomatoes, diced

Steps:

FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place in refrig. 8-24 hours, turning once. Remove roast from bag. Save marinade.
Flour roast and heat in oil just til sides are brown.
Place in large pan.
Put cut carrots, potatoes, onions and celery around roast.
Pour marinade over roast and vegs., reserving 1 cup.
Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
bake at 325 for 2 1/2 - 3 hours. YUM!
May serve with mashed potatoes, green beans, or salad.

Nutrition Facts : Calories 973, Fat 36.3, SaturatedFat 13.9, Cholesterol 299.7, Sodium 1453.3, Carbohydrate 61.1, Fiber 8.1, Sugar 9.4, Protein 103.2

MARINATED RANCH STYLE POT ROAST

Marinated Ranch Style Pot Roast image

It is wonderful! The ranch dressing brings out the flavor of the meat and really makes your mouth water!

Provided by Teri Denliger

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 9h10m

Yield 8

Number Of Ingredients 6

Ingredients

1 (16 ounce) bottle Ranch-style salad dressing
⅓ cup coarsely ground black pepper
3 tablespoons red wine vinegar
1 teaspoon dried oregano
2 teaspoons minced garlic
4 pounds rib eye roast

Steps:

In a large resealable plastic bag, combine the dressing, pepper, vinegar, oregano and garlic. Mix well, add the roast, seal bag tightly and refrigerate overnight, turning roast several times.
Preheat a charcoal grill and lightly oil grate. When hot, push coals to the sides of the grill, leaving room in the center for the roast.
Place roast on grill and cook for about 25 minutes per pound or until internal temperature reaches 160 degrees F (70 degrees C). Note: This can also be done in a 350 degree F (175 degree C) oven.

Nutrition Facts : Calories 596.6 calories, Carbohydrate 5.7 g, Cholesterol 97 mg, Fat 51.4 g, Fiber 1.4 g, Protein 26.3 g, SaturatedFat 13.2 g, Sodium 620.1 mg, Sugar 2.3 g

Tips:

Choose the Right Cut of Beef: Select a chuck roast, rump roast, or bottom round roast for a tender and flavorful pot roast.
Sear the Beef: Searing the beef before braising adds depth of flavor and creates a beautiful browned crust.
Use a Good Quality Marinade: The marinade tenderizes the beef and infuses it with delicious flavors. Use a combination of flavorful ingredients such as olive oil, garlic, herbs, and spices.
Cook Low and Slow: Braise the pot roast on low heat for several hours until the beef is fall-apart tender. This allows the flavors to develop and the meat to become incredibly tender.
Add Vegetables: Vegetables like carrots, potatoes, and onions add flavor and nutrition to the pot roast. Add them during the last hour of cooking to ensure they retain their texture and nutrients.
Thicken the Sauce: If desired, thicken the sauce with a cornstarch slurry or flour roux towards the end of cooking. This will create a rich and flavorful gravy for serving.

Conclusion:

With careful preparation and a little patience, you can create a mouthwatering and tender pot roast that will be the star of any meal. Experiment with different marinades and vegetables to find your perfect combination of flavors. Serve the pot roast with mashed potatoes, roasted vegetables, or a crusty bread to complete the hearty and satisfying dish. Enjoy the deliciousness!