Marinated Pot Roast Recipe

By dmscott52

Ingredients

• 1 cup dry white wine or beef broth
• 1/3 cup reduced-sodium soy sauce
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 2 green onions, thinly sliced
• 1-1/2 teaspoons ground ginger
• 1/4 teaspoon pepper
• 4 whole cloves
• 1 beef top round roast (4 pounds)
• 5 teaspoons cornstarch
• 5 teaspoons cold water

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

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. Yield: 12 servings.