Rating: 3.13 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

A tangy alternative to the standard pot roast with potatoes and carrots. Try it with a side of sauteed zucchini, a baked sweet potato, or steamed vegetables.

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Recipe Summary test

prep:
15 mins
cook:
6 hrs 20 mins
additional:
8 hrs
total:
14 hrs 35 mins
Servings:
15
Yield:
5 pound roast
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine roast, vinegar, olive oil, salt, peppercorns, savory, mint, rosemary, and thyme in a resealable plastic bag. Coat roast with the marinade, squeeze out excess air, and seal the bag. Marinate roast in the refrigerator, 8 hours to overnight.

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  • Preheat oven to 250 degrees F (120 degrees C).

  • Melt butter in an oven-safe pot over medium heat. Transfer roast to hot butter, reserving marinade in bag. Cook roast until browned on all sides, 2 to 3 minutes per side. Place roast on a work surface.

  • Pour marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Add broth and simmer until sauce is reduced by half, about 10 minutes. Return roast to pot and cover.

  • Cook roast in the oven until meat falls apart when poked with a fork or knife, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve meat with reduced sauce.

Cook's Note:

Onion broth can be substituted for the beef broth if desired.

Depending on the shape of the bag, bowl, and roast, you may need to add more vinegar and oil to cover the roast.

Nutrition Facts

388 calories; protein 19g; carbohydrates 6.4g; fat 31.5g; cholesterol 70.9mg; sodium 540.4mg. Full Nutrition
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