This marinade is one I usually use on chicken. It's the marinade for our Santa Fe Salad, which uses grilled chicken. About a week ago I used half a large chuck roast, and put the other half into this marinade and popped it into the freezer. A couple days ago I took it out, popped it frozen into the crockpot, and after a few hours on high, poured off the excess (now liquid) marinade and continued to cook the roast until it was fall-apart tender.
Leftovers made great soft-shell and hard-shell tacos the next day - as is, or mixed with some refried beans for a beef/bean burrito or taco.
Santa Fe Roast
Marinade:
1 cup water
2 T soy sauce
1 1/2 T sugar (or natural sweeteners for lower carb diets)
1 T salt
1 T vinegar
1 t powdered chipotle pepper (could use 1/2 t cayenne, if it's all you have)
1 t hickory smoke flavoring
1 t paprika
1 t garlic powder
1/2 t onion powder
1/2 t round black pepper
Place your beef or chicken in the marinade and either marinate for at least 4-8 hours in the refrigerator, or place the whole thing into the freezer until needed for an even stronger flavor. Grill or cook your chicken or beef as usual.
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