Pot roasts are tougher cuts of meat, but can be made tender and tasty by marinating them before cooking. The pot roast should be marinated on both sides for at least 2 hours, but overnight is better. There are hundreds of recipes for marinating a pot roast, so choose a combination of ingredients that appeals to you and follow the easy steps below to marinate your roast.
Edit Ingredients
Servings: 6 to 8
Prep time: 5 minutes
- 4 to 5 lb. pot roast (1.8 to 2.2 kg)
- Marinade of your choice (use 2 cups of marinade per pound of meat). Here's one example recipe that will marinate a 4 lb. pot roast:[1]
- 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
Edit Steps
- 1Rinse the meat with cold water.
- 2Place the pot roast on a cutting board and pat it dry with paper towels.
- 3Put the roast in a large, deep dish or a large, resealable plastic bag.
- 4Pour your marinade ingredients over the roast into the bag and then seal the bag.
- 5Refrigerate the marinated meat for 6 hours, turn it over and marinate it for another 6 hours. If you are marinating the roast in a dish, be sure to cover the dish with a lid or a piece of plastic wrap.
- 6Let the roast come to room temperature before cooking it.
Edit Tips
- Reduce the marinating time by 2 hours if your marinade recipe contains salt, alcohol or acid, such as lemon juice or vinegar; these ingredients will chemically cook the meat if left on too long.
- Make a double batch of marinade and freeze half of it for future use.
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Featured Article
Last edited:
May 24, 2012 by Goldenzebra
Categories:
Featured Articles | Basic Cooking Skills