Saturday, September 11, 2010

Beef Pot Roast

  • 3lbs beef chuck roast
  • Salt & Pepper to taste
  • 1 ½ tsp chopped Garlic
  • 3 T Balsamic Vinegar
  • ¼ cup Soy Sauce
  • 2 T Worcestershire sauce
  • ¼ cup Dijon mustard
Poke holes in the roast and rub it with salt, pepper, and garlic.

In a small bowl stir together the balsamic vinegar, soy sauce, Worcestershire sauce, and Dijon mustard.

To freeze:
Place the roast in a labeled 1-gallon freezer bag, pour the marinade over it, and freeze.

To Serve:
Thaw the roast, if frozen, or allow to marinate overnight if not frozen. Place the roast and marinade in a slow cooker. Cook on high 4-5 hours or on low for 8-10 hours.

Serves 6-8

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