A show-stopping pot roast from Judy Paris. A 3-4 lb. beef roast is marinated for 24 hours in a complex, flavorful blend of brown sugar, red wine, garlic, cinnamon, and ginger, then slow-braised until fall-apart tender.
Author
Judy Paris
Recipe
| Measurements | Ingredients |
|---|---|
| 3-4 lbs. | Beef Chuck, Rump Roast, or Sirloin Roast |
| Marinade: | |
| 1 C. | Brown Sugar |
| 1 Clove | Garlic (minced or pressed) |
| 1/2 C. | Red Wine Vinegar |
| 1/2 C. | Burgundy Wine |
| 1/8 tsp | Nutmeg |
| 1/4 tsp. | Powdered Ginger |
| 1/2 tsp. | Cinnamon |
| 1 | Bay Leaf |
| 2 med. | Onions (Chopped) |
| 1 tsp. | Seasoned Salt |
| For Serving: | |
| Hot Cooked Rice |
Instructions
- Prepare Marinade: In a large bowl, combine all marinade ingredients (brown sugar, garlic, vinegar, wine, nutmeg, ginger, cinnamon, bay leaf, onions, seasoned salt).
- Marinate Beef: Place the beef roast in the large bowl and pour the marinade over it. Ensure the meat is completely covered. Marinate for 24 hours, turning frequently.
- Cook: When ready to cook, preheat the oven to 325°F. Place the meat and the entire marinade into a Dutch oven.
- Cook, covered, in the oven at 325°F for 2 1/2 to 3 hours, or until tender.
- Serve: Remove the meat to a hot serving platter. Serve with rice, pouring the juices from the Dutch oven over each helping of rice.
