Savory Slow-Cooked Marinated Beef Roast
This Savory Slow-Cooked Marinated Beef Roast will elevate your family dinner to a whole new level! The marinade, featuring a delightful mix of dry white wine and aromatic spices, infuses the beef with unparalleled flavor, creating a dish so tender you can cut it with a fork. Perfect for a chilly evening, this roast is not only satisfying but also versatile; consider adding hearty potatoes and colorful carrots during the final hour of cooking for a complete meal. Serve it over egg noodles to soak up every drop of the delicious gravy. This recipe is guaranteed to become a household favorite!
8
Servings
N/A
Calories
11
Ingredients
Ingredients
Dry white wine or beef broth
1 cup (Use as marinade base)
Low sodium soy sauce
1/3 cup (Add to marinade)
Olive oil
1 tablespoon (Add to marinade)
Garlic cloves
4 whole (Minced)
Green onions
2 whole (Thinly sliced)
Ground ginger
1 1/2 teaspoons (Add to marinade)
Black pepper
1/4 teaspoon (Add to marinade)
Whole cloves
4 whole (Add to marinade)
Bottom round beef roast
4 pounds (Cut in half)
Cornstarch
5 teaspoons (For thickening gravy)
Cold water
5 teaspoons (For thickening gravy)
Instructions
1
In a gallon-sized ziplock bag, combine the dry white wine (or beef broth), low sodium soy sauce, olive oil, minced garlic, sliced green onions, ground ginger, black pepper, and whole cloves. Seal the bag and mix well to combine the marinade ingredients.
2
Cut the beef roast in half to ensure it marinates thoroughly. Add the roast to the ziplock bag, ensuring all sides are coated with the marinade. Seal tightly and refrigerate overnight for maximum flavor infusion.
3
The next day, place the marinated roast and all the marinade into a slow cooker. Cover and cook on low for 8 to 10 hours, or until the beef is fork-tender and full of flavor.
4
Once cooked, carefully remove the roast from the slow cooker and transfer it to a serving platter or cutting board. Cover it with foil to keep warm while you prepare the gravy.
5
In a saucepan, combine the cornstarch and cold water, stirring until smooth. Gradually add 1 1/2 cups of the cooking juices from the slow cooker, being sure to discard the whole cloves first.
6
Bring the mixture to a boil over medium heat, stirring continuously for about 2 minutes or until the gravy has thickened to your liking.
7
Slice the roast and serve it with the thickened gravy. Feel free to accompany the dish with your choice of vegetables or serve it over noodles for a hearty meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used for this Savory Slow-Cooked Marinated Beef Roast?
The recipe calls for a 4-pound bottom round beef roast, which is cut in half to ensure thorough marination.
How long should I marinate the beef roast?
For maximum flavor infusion, it is recommended to refrigerate the beef roast in the marinade overnight.
What are the main ingredients in the marinade?
The marinade consists of dry white wine (or beef broth), low sodium soy sauce, olive oil, minced garlic, sliced green onions, ground ginger, black pepper, and whole cloves.
Can I substitute the dry white wine?
Yes, you can use an equal amount of beef broth if you prefer not to use dry white wine.
What is the recommended cooking method?
The roast should be cooked in a slow cooker on the low setting for 8 to 10 hours until it is fork-tender.
How many servings does this recipe provide?
This recipe is designed to serve 8 people.
How do I make the gravy for the beef roast?
The gravy is made by combining cornstarch and cold water in a saucepan, then gradually adding 1 1/2 cups of the strained cooking juices and boiling until thickened.
Should I remove the cloves before making the gravy?
Yes, you should discard the whole cloves from the cooking juices before preparing the gravy mixture.
Can I add vegetables to this slow cooker recipe?
Yes, you can add hearty vegetables like potatoes and carrots during the final hour of cooking for a complete meal.
What is the best way to serve this dish?
It is delicious served over egg noodles to soak up the gravy, or accompanied by your choice of colorful vegetables.
Do I need to sear the beef before putting it in the slow cooker?
The recipe does not require searing; the beef is placed directly into the slow cooker with its marinade after being refrigerated overnight.
What size ziplock bag is recommended for marinating?
A gallon-sized ziplock bag is recommended to hold the roast and the marinade ingredients comfortably.
How much soy sauce is used in the marinade?
The recipe specifies 1/3 cup of low sodium soy sauce.
Is ground ginger or fresh ginger used?
This specific recipe uses 1 1/2 teaspoons of ground ginger.
How much garlic is needed?
You will need 4 garlic cloves, which should be minced before adding to the marinade.
How many green onions should I use?
The recipe calls for 2 whole green onions, thinly sliced.
What is the purpose of cutting the roast in half?
Cutting the roast in half ensures that the marinade can penetrate the meat more effectively for better flavor.
How long does it take to thicken the gravy?
Once the mixture comes to a boil, it usually takes about 2 minutes of continuous stirring to reach the desired thickness.
Can I use cornstarch as a thickener?
Yes, the recipe uses 5 teaspoons of cornstarch mixed with 5 teaspoons of cold water as the thickening agent for the gravy.
What should I do with the roast while making the gravy?
Transfer the roast to a serving platter and cover it with foil to keep it warm while you finish the gravy.
Is this recipe considered a comfort food?
Yes, it is tagged as comfort food and described as a satisfying, hearty meal perfect for chilly evenings.
Does this recipe contain whole cloves?
Yes, the marinade includes 4 whole cloves which provide an aromatic spice profile.
How much olive oil is in the marinade?
The marinade includes 1 tablespoon of olive oil.
Is there black pepper in this recipe?
Yes, 1/4 teaspoon of black pepper is added to the marinade.
What kind of wine is best for this recipe?
A dry white wine is recommended for the marinade base.
Can I cook this on high if I am in a hurry?
The recipe specifically recommends cooking on low for 8 to 10 hours to achieve the tender 'cut with a fork' texture.
Is the gravy made inside the slow cooker?
No, the gravy is prepared in a separate saucepan using juices taken from the slow cooker.
How much cooking juice is used for the gravy?
The recipe uses 1 1/2 cups of the cooking juices from the slow cooker.
Can I store leftovers?
While not explicitly mentioned, cooked beef roast typically stores well in the refrigerator for 3-4 days when kept in an airtight container.
What makes this roast particularly tender?
The combination of an acidic marinade (wine/soy sauce) and the long, slow cooking process breaks down the fibers in the bottom round roast.