Ingredients for Crock Pot Marinated Pot Roast
- Dry White Wine
- Low Sodium Soy Sauce
- Olive Oil
- Garlic Cloves
- Green Onions
- Ground Ginger
- Black Pepper
- Whole Cloves
- Bottom Round Beef Roast
- Cornstarch
- Cold Water
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How to Make Crock Pot Marinated Pot Roast
- In a gallon-size ziplock bag, combine all marinade ingredients (see below).
- Cut the pot roast in half (if it's very large). Add it to the marinade bag, ensuring all sides are coated.
- Refrigerate the roast in the marinade overnight (or for at least 4 hours).
- Place the roast and marinade into your slow cooker. Cover and cook on low for 8-10 hours, or until the meat is fork-tender.
- Remove the roast to a serving platter or cutting board and cover with foil to keep warm.
- In a medium saucepan, whisk together cornstarch and cold water until smooth.
- Add 1 1/2 cups of the cooking juices from the slow cooker to the cornstarch slurry (discarding any whole cloves).
- Bring the mixture to a boil, stirring constantly, and cook for 2 minutes, or until the sauce has thickened.
- Serve the pot roast with the thickened gravy. Enjoy with your favorite sides like mashed potatoes, noodles, or roasted vegetables!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
2g
Fat
1g
Carbs
1g