Kittencal's Pot Roast Marinade and Tenderizer
- Ready In:
- 24hrs 10mins
- Ingredients:
- 10
- Yields:
-
1 roast
ingredients
- 1 -2 tablespoon powdered meat tenderizer
- 1⁄4 cup finely minced onions or 1/4 cup use 1-2 teaspoons onion powder
- 2 teaspoons thyme
- 2 teaspoons marjoram
- 1 cup dry red wine
- 3⁄4 cup red wine vinegar
- 1⁄2 cup vegetable oil
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh garlic (optional) or 1 teaspoon garlic powder (optional)
- black pepper
directions
- Pierce meat with a fork all over.
- Sprinkle liberally with powdered tenderizer, then leave sit out at room temperature for 30 minutes in a large bowl.
- In the meantime, in a smaller bowl whisk together minced onion (or onion powder (if using) thyme, marjoram, red wine, wine vinegar, oil, lemon juice and minced garlic (if using) and black pepper.
- After the 30 minutes, pour the marinade over the roast in the bowl; rub in with hands to coat well.
- Place the roast in a large heavy-duty ziploc freezer bag.
- Pour the marinade from the bowl over the roast and close and seal bag.
- Turn the bag several times to coat.
- Place into a large bowl and refrigerate overnight (turning several times during refrigeration time).
- When ready to cook discard the marinade, and leave the roast out at room temperature for 1 hour before cooking (this is important, it relaxes the meat fibers which creates a more tender roast!).
- Season with salt and pepper, then cook as desired.
Questions & Replies
Got a question?
Share it with the community!