May 18, 2012
A completely different marinade for Chuck Roast (when you don't want the same old roast.... again)
If you follow me on Twitter you may have seen my update that said something to the effect that the new marinade I made up smelled 'different' and that if I ruined the roast I was going to pull some emergency hot dogs out of the back of the freezer and pretend like I planned to serve hot dogs all along.
I'm thrilled to say the hot dogs were not needed. Wow. This was incredible! So much so that my husband couldn't stop raving about it and took the leftovers to work with him this morning to have later for lunch.
I made this up as I went along so I had to write down what I used and what I did, after the fact. It smelled different so I was worried, but it tastes so good.
A Different Chuck Roast Marinade
1 chuck roast, thawed
1/4 c cider vinegar
1/4 c oil (your choice)
1/4 c soy sauce
1 t Worcestershire sauce
2 t garlic, minced
salt and pepper
1/4 c soy sauce
1 t ground ginger
2 T brown sugar
Place the roast in a crock pot. Add the ingredients on it and place the lid on. Cook on high or medium high for about 2- 4 hours depending on the size of your roast. You'll finish it in the oven. At this point you probably have a lot of liquid. If it is, pour off about 1/2 of it so there is about 1/2 - 3/4 inch liquid, but it's not 'boiling' in its own liquid. If you have an oven safe dish that lifts out of the crock pot, keep it in, add the second list of ingredients, spread them around on the top with the back of a spoon, and transfer to the oven at 350 degrees. If it isn't oven safe or is 1 piece, transfer it to a baking pan, pour the liquid over, top with the remaining ingredients and then place into the oven. Bake until desired point of well-done-ness. I baked about an hour. Remove from heat. Let set for at least 10 minutes, 15 or so if you can hold off that long. Slice and then pour the cooking liquid over the meat, getting some on every piece so the meat soaks it up. Serve.