Country-Style Pot Roast
Total TimePrep: 10 min. + marinating Cook: 3-1/2 hours
- 2 cups water
- 2 cups cider vinegar
- 2 teaspoons salt
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 6 medium onions, thinly sliced, divided
- 12 whole peppercorns, divided
- 4 bay leaves, divided
- 1 boneless beef or venison rump or chuck roast (3-1/2 to 4 pounds)
- 2 tablespoons canola oil
- 4 whole cloves, divided
- 10 medium carrots, cut into 1-inch chunks
- 5 to 7 tablespoons cornstarch
- 1/3 cup cold water
- In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag. Evenly divide the onions, peppercorns, bay leaves and cloves between the marinade in the bowl and the bag. Cover bowl and refrigerate. Add beef to bag; seal bag and turn to coat. Refrigerate for 24 hours.
- Drain and discard marinade. In a Dutch oven, brown roast in oil; drain. Add carrots and reserved marinade; bring to a rolling boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender.
- Remove roast and keep warm. Strain cooking juices; discard vegetables and spices. Return juices to pan. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
Dec 11, 2015
It sounded like a great recipe but it didn't work for us. Too vinegary
Dec 14, 2013
The meat was tasty. Didn't like the gravy that much. I like cider vinegar, but didn't work for me in the gravy. Didn't like the idea of throwing away all those veggies either.
Jun 15, 2013
No comment left
Apr 1, 2008
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