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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