Prep 10 mins
Cook 24 hrs
This is a great marinade/tenderizer for cheaper cuts of roasts like chuck etc, it really does a wonderful job of tenderizing! Powdered meat tenderizer can be found in the spice section (I buy Club House powdered meat enderizer, it is sold in a 270-gram spice bottle). Plan ahead the roast needs to marinade overnight. Do not add any salt in with the marinade as it will effect the tenderizing process, salt the roast just before cooking. When ready to cook, make certain to leave the roast out for 1 hour at room temperature before cooking. This works good on pork roasts also. Cooking time is 24 hours marinating time.
- 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
- 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.
I have a number of chuck roasts in the freezer (we bought 1/4 of beef this winter) and I don't usually buy them. This marinade smells and tastes fantastic. I will definitely use it in the future!
Delicious! The only changes I made were that I substituted water for the vinegar and left out the meat tenderizer. The resulting pot roast was so tender that you didn't need a knife to cut it, and the flavor was incredible!