- 1 cup port wine, or thick sweet red wine
- 1 cup soy sauce
- 1/2 cup olive oil
- 3 cloves chopped garlic
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon ground black pepper
- 1 teaspoon Tabasco sauce
- 3-5 pound trimmed beef roast
- 4 stalks chopped celery
- 4 large carrots, peeled and cut diagonally into 1-inch pieces
- 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
- Fresh thyme leaves (optional)
Combine first 7 ingredients & pour over beef. Marinate 4-8 hours, turning once. Remove beef from marinade. Pre-heat oven to 350 degrees. Brown roast on all sides, about 7 mins. Place beef, marinade and vegetables in large baking pan, cover and bake for 1- 1 1/2 hours. If desired, remove vegetables and beef from pan, leaving liquid. Put pan back on stove and boil. Mix a heaping tablespoon of corn starch mixed with a little COLD water. Pour into boiling liquid and boil about 1 min. stirring to make gravy.
Garnish with thyme leaves, if desired.
Notes & Tips:
This is my sweet mother's recipe for beef tenderloin that I have adapted for pot roast. I did not let this marinate for nearly as long as I should have, (like 2 hours instead of 4-8), so the meat didn't get as tender as it could be. The meat that I used, I trimmed off almost all of the fat to save calories, I think that also effect the tenderness of it. I may stick to this recipe for marinating tenderloin instead of roast. I will say the gravy was amazing. Gravy is something that I've been struggling with for a long time, I think I'm coming very close to mastering it! YAY! So as a tip, if the meat is tough, slather it in gravy haha.
Pretty good, the gravy was the best!
10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
Calories:307 (31% from fat)
Fat:10.4g (sat 3.5g,mono 4.8g,poly 0.5g)