Marinated Pot Roast
Ingredients
- 1/2 cup red wine
- 1/2 cup red wine vinegar
- 2 cups cold water
- 1 onion, peeled and sliced
- 1 tsp. crushed bay leaves
- 4 - 5 pound top round or rump roast
- 3 Tbsp. olive oil
- 1/2 cup onion, chopped
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 2 Tbsp flour
- 1/2 cup water
- Salt and pepper to taste
- 1/2 cup crushed ginger snaps
Instructions
- Combine red wine, red wine vinegar, 2 cups water, onion and bay leaves and place in a large plastic bag that can be sealed
- Place top round or rump roast in marinade, seal the bag and place in the refrigerator overnight
- When ready to prepare, remove roast and strain the marinade to reserve juice but get rid of onion and spices
- Reserve the marinade
- Heat olive oil in a large stock-pot and brown onions, carrots, and celery
- Sprinkle with flour and cook until flour starts to brown
- Add 2 cups of reserved marinade and 1/2 cup of water
- Place roast in marinade and vegetable mixture and cover
- Simmer over low heat for 2 hours
- Remove 2 and 1/2 cups of liquid from the roast stock pot and place in a saucepan with the crushed gingersnaps
- Heat for about 10 minutes over medium heat until mixture starts to thicken
- Slice roast and serve with gingersnap sauce
Notes
Use the leanest roast you can find
Substitute unsweetened grape juice for the red wine