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September 2019

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Warm Beer Soup

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Marinated Pot Roast Recipe

Marinated Pot Roast recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Marinated Pot Roast recipe  PDF


Stephen Ceideburg 3 1/2 lb Top, eye or bottom round
beef Marinade: 1 c Red wine
1/4 c Vegetable oil
2 tb Worcestershire or soy sauce
1 Onion, finely chopped
1 Clove garlic, finely chopped
2 Carrots, finely chopped
2 Stalks celery, finely
chopped 3 Sprigs parsley
1/2 ts Thyme
1 Bay leaf
1 ts Peppercorns
The meat will be so tender you can cut it with a fork. Soak the clay pot in cold water for 10 minutes. Tie the beef with string in four places so that it will retain its shape as it cooks. Combine all the marinade ingredients in the clay pot. Marinate the beef for at least 24 hours, turning the beef several times. Add sufficient water or beef broth to the marinade to cover 3/4 of the height of the beef. Place the pot in a cold oven. Adjust the heat to 450 degrees F. Bake for 1 1/2 hours. Serve with horseradish.
Posted by Stephen Ceideburg From Cooking in Clay by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.

Marinated Pot Roast recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
526 people have voted
Last Reviewed on 2019-09-16



Monday, Sep 16 2019 Download & Print Marinated Pot Roast recipe  PDF   Vegetable recipes RSS   New

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