Pot Roast with Wine Marinade Sauce
Author: Epicurus.com Kitchens
Ingredients
  • 4 pounds beef round tip roast
  • Marinade:
  • 2 Cups dry red wine
  • 1/4 Cup red wine vinegar
  • 1/2 teaspoon garlic powder
  • 1 large onion; thinly sliced
  • 1 Cup carrot; thinly sliced
  • 1/4 Cup salad oil
  • 1 teaspoon salt
  • Herb Bouquet:
  • 2 small bay leaves
  • 6 peppercorns
  • 4 cloves
  • 1/2 teaspoon thyme
  • Main Recipe Continued:
  • 2 Tablespoons cooking fat
  • 3 bacon strips, diced
  • 1 large tomato; chopped
  • 2 beef bouillon cubes in 1 Cup hot water
  • salt and pepper
Instructions
  1. 1. Place meat in a plastic bat. (Pour a small amount of water in bag first to check for any holes.)
  2. Combine marinade ingredients in a bowl, including herb bouquet ingredients being tied together in a cheesecloth, and pour into bag. Twist top of bag and fasten with a closure.
  3. Place bag in a flat baking dish and refrigerate for 24 hours, turning occasionally
  4. Remove meat from bag, drain (save marinade), and pat dry with paper towels.
  5. In a Dutch oven, or a large pan with a tight-fitting cover, brown meat in fat. Remove meat and pour off fat drippings.
  6. Cook bacon until slightly crisp. Add marinade (liquid, vegetables, and herb bouquet), tomatoes, and bouillon.
  7. Return meat to pan. Cover and simmer 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.
  8. When meat is done, remove and keep warm. Discard herb bouquet. Skim off any excess fat.
  9. *Optional* Strain sauce into a pan, pressing vegetables through a strainer, or leave sauce is it is.
  10. Taste sauce and correct seasoning, if necessary, with salt and pepper.
  11. If sauce it too thin, mix 2 tablespoons flour in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
  12. If sauce needs only a little thickening, simmer, uncovered, for a few minutes.
  13. To serve, slice meat and spoon some sauce over it. Serve balance of sauce in a bowl.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/pot-roast-with-wine-marinade-sauce/8438/