Mandy's Recipe Box

Where a balance diet is a dessert in each hand

Marinated Roast

by

I don’t know why this is called “Marinated Roast” because you don’t marinate it. Maybe it marinates as it cooks in the slow cooker. Ok. Let’s go with that. Whatever it is, it’s delicious. The perfect roast, in my book. It is so tender and just falls apart if you cook it the way I do. Here’s the trick: Put it all in the slow cooker when you go to bed and cook it on low. Then it’s ready to eat at lunch the next day. We do this on Saturday night and it’s ready after church. Otherwise you can put it in first thing in the morning and cook it on low all day for dinner that night. But try the overnight thing and you will be amazed. You can do this with any roast. Overnight is the key.

2-4 lb. roast
1 (6 oz.) can frozen apple juice concentrate
2 cans water
1/2 c. soy sauce
1/4 c. oil
2 bay leaves
1 tsp. minced garlic
1 medium onion, chopped
1/2 tsp. ginger
1/4 tsp. black pepper
Put all ingredients into slow cooker. Cook on low overnight or all day. Make gravy with the drippings. Just pour the drippings into a saucepan (remove bay leaves). Simmer on medium heat. Mix 1/4 c. cornstarch with about 1/2 cup water and add to drippings. Whisk together until it thickens. Serve over roast and mashed potatoes.

Printable Version
I shared this on Mommy’s Kitchen Potluck Sunday , Weekend Potluck
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Comments

  5. Mandy this looks really good. What a nice change from the traditional roast recipe. I can't wait to add this to my menu.

    • I put it in early in the morning around 8 am and it's ready by dinner, or if it's a Sunday I put it in before bed around 10 pm and it's ready by lunchtime. I love the overnight method because it cooks for about 15 hours.

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