Ingredients for Kittencal's Pot Roast Marinade And Tenderizer
- Meat Tenderizer
- Onions
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- Dry Red Wine
- Red Wine Vinegar
- Vegetable Oil
- 2 tablespoons lemon juice
- Fresh Garlic
- 1/2 teaspoon black pepper
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How to Make Kittencal's Pot Roast Marinade And Tenderizer
- Pierce the roast all over with a fork.
- Liberally sprinkle 2 tablespoons of powdered meat tenderizer over the roast. Let it sit at room temperature for 30 minutes in a large bowl.
- While the meat rests, whisk together the marinade ingredients in a separate bowl: 1/2 cup minced onion (or 2 teaspoons onion powder), 1 teaspoon dried thyme, 1 teaspoon dried marjoram, 1/2 cup dry red wine, 1/4 cup red wine vinegar, 1/4 cup olive oil, 2 tablespoons lemon juice, 2 cloves minced garlic, and 1/2 teaspoon black pepper.
- After 30 minutes, pour the marinade over the roast in the bowl.
- Use your hands to thoroughly rub the marinade into the meat.
- Transfer the roast to a large, heavy-duty zip-top freezer bag.
- Pour the remaining marinade from the bowl over the roast. Close and seal the bag tightly.
- Turn the bag several times to ensure the roast is evenly coated.
- Place the bag in a large bowl (to catch any leaks) and refrigerate overnight (at least 8 hours).
- When ready to cook, discard the marinade. Remove the roast from the refrigerator and let it sit at room temperature for 1 hour.
- Season generously with salt and pepper.
- Cook the roast as desired (oven, slow cooker, etc.). Cooking times will vary depending on the method and desired level of doneness.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
70g
Carbs
5g
