I saw this on a PTITChef Blog, and she said that her friends, that are not big beef eaters, really raved about this. She said it was the very best roast she has ever eaten also.
"A rich marinade deepens the mahogany color. But the flavor! Oh, the flavor is amazing, getting into the very corners of your mouth ~ slightly sweet and tangy, slightly winey, and tender good."
I can't wait to try it!!
Marinated Chuck Roast
3 to 4 pounds. chuck roast
1 teaspoon black pepper
1/2 teaspoon tarragon (can substitute Anise seed)
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoon olive. oil
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon garlic powder (or fresh sliced garlic)
1/2 cup red cooking wine
8 small mushrooms ( I recommend Shittake mushrooms)
1 tomato, sliced
Directions
Preheated 350 degrees oven.
In a small bowl, combine all ingredients, except tomatoes, to make the marinade.
Salt and pepper both sides of the roast and then place roast in glass pan.
Pour the marinade over the roast.
Cover, refrigerate and allow meat to marinate at least 3 to 4 hours. Spoon marinade over roast from time to time.
Just before roasting, slice the tomato and place on top of the roast.
Roast at 350 degrees for one hour.
Doesn't this look delicious!
No comments:
Post a Comment