Tuesday, August 3, 2010


1 quart water
2 c red wine vinegar
12 whole cloves
2 bay leaves
3 tsp. salt
3 tsp. brown sugar
1 boneless beef chuck or rump roast (4 pounds)
1/4 c flour
2 Tbs. oil
1 large onion, cut in wedges
5 large carrots, peeled and cut into 2 in pieces , or mini carrots
2-4 celery ribs, cut into 2 in pieces

 In a large bowl combine water, vinegar, cloves, bay leaves, salt and br sugar.
Remove 2 cups and refrigerate for later use.
Pour remaining marinade into a 2 gallon resealable bag, add roast and refrigerate overnight and up to 2 days, turning occasionally if meat is not completely covered.
Discard marinade, pat roast dry and dredge in flour, Over med high heat brown roast in oil and transfer to a roasting pan, add vegetables and reserved marinade. Season lightly with salt and pepper if you like.
Cover and bake at 325 for 3-3 1/2 hours.
Place meat, veggies and marinade into crock pot and cook on high for 4 hours, reduce to med for another 2-3 hours, or until tender.

Pop over Foodie Friday for more great recipes.


ButterYum said...

Hmmm... I've never made this, but it looks very similar to my pot roast (only without the red wine vinegar). I'm definitely going to have to give it a try. Thanks for sharing!


RicKaren said...

Thanks for your comment on my roosters (and pie). I love to cook and bake! My mother is from ND and I plan to share your blog with her! Look forward to trying some of your recipes too!

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