MARINATED POT ROAST
I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. -Marijane Rea of Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
MARINATED CHUCK ROAST
It's the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roast so tasty and tender. -Mary Lee Baker, Enon, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.
Nutrition Facts : Calories 254 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 339mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 27g protein.
BEST EVER BEEF MARINADE
This is the best beef marinade I have ever used. Everyone wants the recipe. My daughter always requests this.
Provided by Shelli Brawner Schlafhauser
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 6.5 g, Fat 27.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 1623.9 mg, Sugar 1.6 g
MARINATED ROAST BEEF
Make and share this Marinated Roast Beef recipe from Food.com.
Provided by AngelicFantasia
Categories Roast Beef
Time P2DT1h45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Pierce roast at 1 inch intervals with a meat fork, and place in a large zip lock bag.
- Combine vegetable oil and next 5 ingredients; pour over roast in zip lock bag.
- Seal and chill for 24-48 hours, turning roast occasionally.
- Bake at 325 degrees for 1 hour and 50 minutes or until a meat thermometer registers 145-160 degrees.
- Let stand for 5 minutes before slicing thinly across the grain.
- Roast beef will be rare.
MARINADE FOR BEEF
Make and share this Marinade for Beef recipe from Food.com.
Provided by johnvac52
Categories < 15 Mins
Time 10m
Yield 1/2 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients in a non aluminium covered dish and mix well.
- Pierce meat to be marinated several times with a fork.
- Place meat in marinade and cover.
- Refrigerate overnight, turning several times.
Nutrition Facts : Calories 717.6, Fat 54.5, SaturatedFat 7.5, Sodium 16553.1, Carbohydrate 31.8, Fiber 3.7, Sugar 9.8, Protein 31.5
PRIZE WINNING MARINADE FOR BEEF
I combined my sister-in-law's marinade recipe with my friend's barbecue cooking method. I then submitted this recipe into to a radio station as part of a contest and I ended up winning the grand prize of a Jenairre stove! It's so versatile that it works both with cheap cuts of beef and expensive too. I won't cook beef roast any other way. Enjoy!
Provided by Serendipity Elizabe
Categories Roast Beef
Time 3h15m
Yield 4-10 serving(s)
Number Of Ingredients 7
Steps:
- Using a food processor, crush peppercorns until fine.
- Add garlic to processor and crush.
- Add soy sauce, Worcestershire sauce and lemon juice and blend.
- Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
- Seal bag.
- Refrigerate for 48 hours (turn bag every time you open the fridge door).
- Reserve the marinade for later use.
- Barbecue the meat as you would normally however, I prefer to cook the meat very VERY slowly using an indirect cooking method--only ONE side of the barbecue is lit and turned down to low.
- The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks.
- Note: Total barbecue time depends on the size of beef roast.
- Relax while your dinner cooks.
- Put marinade on the stove and bring to a boil.
- Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
- Sit back and enjoy the compliments.
MARINATED BEEF TENDERLOIN
My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.
Nutrition Facts :
BEER MARINATED BEEF ROAST
A great outdoor bar-b-que recipe--big hit with family and friends. Crispy on the outside, tender on the inside
Provided by Lightly Toasted
Categories Meat
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all marinade ingredients and mix well.
- Place roast in a large zip-loc bag, and pour marinade over the top.
- Place in frige.
- Let marinate overnite.
- Remove the roast from the bag, reserving marinade.
- Cook on grill over indirect heat, brushing with reserved marinade periodically.
- Use a meat thermometer to cook to your preferred doneness (we like med rare).
Nutrition Facts : Calories 364.5, Fat 26.7, SaturatedFat 10.8, Cholesterol 93.9, Sodium 93, Carbohydrate 2.6, Fiber 0.1, Sugar 1.5, Protein 25.2
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