Marinated Beef Pot Roast

Source: Fine Cooking - Issue No. 19

Active Time:  10 Minutes

Total Time:  3 Hours 50 Minutes

Serves 6

2 1/2 to 3 pounds rump, chuck, eye of round, or shoulder roast

3 cloves garlic, slivered

1 cup balsamic vinegar

2 tablespoons chopped fresh rosemary

3 medium onions, peeled and thinly sliced

14 1/2-ounce can whole tomatoes, chopped, all juices reserved

Salt and freshly ground black pepper

Poke the meat all over with a thin-bladed knife and insert the garlic slivers into the holes. In a large ceramic dish or bowl, or in a zip-top bag, combine the vinegar and rosemary. Add the meat and turn to coat completely. Cover and refrigerate overnight.

Let the meat sit out on the counter to warm up a bit ?

Heat the oven to 350 degrees F. Spread the sliced onions in a large casserole or small roasting pan. Nestle the meat into the onions and pour in the remaining marinade. Season the meat with salt and pepper. Add the tomatoes and juice. Cover the pot or pan tightly with a lid or aluminum foil. Cook the beef until it is easily pierced with a fork and its juices run clear, 3 to 3 1/2 hours.

Remove the roast from the oven and allow it to rest in the pan for 5 to 10 minutes before carving. Serve the sliced meat with the onions, tomatoes, and pan juices (degreased if necessary).

Nutrition Information
Serves 6 - Facts Per Serving: