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Sunday, March 15, 2009

Tip Of The Day: Quick Pot Roast Marinade!

Quick Pot Roast Marinade! Make that ordinary pot roast taste oh so much better!

This is a great recipe to make for a Sunday dinner with plenty of left overs for lunches for the week. This is also great for your crock pot if you are gone all day long (prepare to recipe, pan sear before adding to crock pot).

You will need your Little Oscar food processor, or your big one if you have one. If not you can use a blender! Yes, it does the same thing and I bet you even have a pulse or chop button on it! If you don't have a blender use a chopping knife, make sure you have sharpened it.

I just picked up a buy one get one free Pot Roast at the supermarket. I doubled this recipe and used one for this weekend, placed the other roast with marinade on it, wrapped, put in a zip lock freezer bag and froze to use another day! Remove from freezer, defrost and your ready to go!


  • One 4" sprig of fresh Rosemary
  • One handful fresh Parsley
  • Four Garlic Cloves
  • Two Shallots or one small Yellow Onion
  • One teaspoon Sage or a few sprigs of Fresh Sage
  • One Tablespoon Dry Mustard
  • Fresh Ground Black Pepper - at least 8 turns (about one Tablespoon)
  • Olive Oil (about 4 Tablespoons)

Do not add salt at this point, just add your salt right before you put the Pot Roast in the oven.

Cut onions into quarters and Garlic into halves. Chop your herbs in to pieces to fit into the processor. Add dry herbs and Pepper. Pulse the processor until you get a nice chop. Drizzle in your Olive Oil through the top while pulsing. Done.

If you are using the hand chop method. Chop all herbs, onions small. Chop garlic small or use your garlic press.

Do not just turn on the processor and let it go... you will have mush.

Place in a large zip lock bag or dish, rub the marinade into the meat on both sides. Cover and refrigerate six hours or even do this the day before. Remove the Pot Roast a half an hour before you plan on cooking. Bring to room temperature.

Scrap Marinade from Roast and save. Pan sear on both sides, place in roasting pan, add reserved Marinade spread all over the top of the Roast. Roast Covered in oven until fork tender (2-1/2 to 4lbs roast for 2 to 3 hours, 325').

A great side dish to serve with your Pot Roast is my Lemon Roasted Potato Wedges.

Click link below for recipe:



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