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Categories:
beef chuck onion vinegar catsup cooking oil soy sauce Worcestershire sauce mustard bay leaf whole black peppercorns salt garlic powder
Viewed: 104 - Published at: 4 years agoIngredients
- 1- 3 lb. beef chuck arm pot roast (2 to 2 1/2 inches thick)
- 1 medium onion (sliced)
- 1/3 c. vinegar
- 1/4 c. catsup
- 2 Tbsp. cooking oil
- 2 Tbsp. soy sauce
- 2 Tbsp. Worcestershire Sauce
- 1 Tbsp. prepared mustard
- 1 bay leaf
- 2 tsp. whole black peppercorns
- 1 tsp. salt
- 1/4 tsp. garlic powder
Method
- Place meat and onion in bowl or pan with lid.
- For marinade, in container, combine vinegar, catsup, oil and seasonings.
- Seal, shake well.
- Pour marinade over meat.
- Seal and refrigerate 2 to 24 hours (keeping meat covered).
