How often do you serve pot roast? It used to be that it was reserved for Sundays and special occasions. Nowadays, a roast can be an economical cut of meat and with the inventions of the microwave oven and the slow cooker, cooking a roast is much easier and faster. That brings me to the recipe I’m passing along for “Marinated Chuck Roast with Vegetables.” The real trick behind this recipe is that you have three options as to how to cook it: the traditional oven, the microwave or the slow cooker!
Regardless of whichever method you choose to cook it, here’s the ground rules for preparing it. First, you’d pierce the meat all over with a fork. Then you make a marinade of strong coffee, soy sauce, Worcestershire sauce, red wine vinegar, and whole cloves. This is a unique and flavorful marinade that works very well with the roast. The meat goes in a large bowl and the marinade goes over it. This is now covered and can stand at room temperature for several hours or in the refrigerator overnight. You’ll want to turn the meat occasionally to make certain that the marinade is evenly coating the meat.
Now, here’s where the cooking directions come in according to how you choose to cook it: If preparing it the traditional oven method, the meat and marinade go into a large Dutch oven and it’s covered. This bakes at 325 degrees for 1-1/2 hours. Then you add onions, potato wedges and diced carrots. This is covered again and bakes for another 45 minutes or until the meat and vegetables are tender. If preparing it in the microwave, when you’re ready to cook, place the meat and marinade in a large enough dish so that the meat will lay flat and there would be enough room for the vegetables. Cover tightly and cook on High power for 12 minutes. The roast is turned over and the vegetables are added. It’s covered and cooked at 50% power for 1 hour. Baste the meat and vegetables every 15 minutes. Then it stands for 10-15 minutes before serving. If preparing it in the slow cooker, place the meat and marinade in the cooker along with the raw vegetables. Cover and cook on Low for 8-10 hours. Whichever way you choose to prepare it, you’ll have a good marinated roast and vegetables to go with it.
If you choose to cook it in the microwave, keep in mind that it won’t save you a whole lot of time in comparison to the conventional method of cooking it, but it will keep the kitchen cool during the summer months. Many like to make this in a slow cooker since it’s so easy to place the meat and vegetables in at the same time and let it cook for 8-10 hours. And, some prefer the oven, feeling it makes a better roast. It’s great no matter which way you choose to cook it! Add a salad or a green vegetable, a hot bread, a beverage and dessert and the meal is completed!
So, “choose your weapon” of cookery and make a good roast with vegetables!
MARINATED CHUCK ROAST WITH VEGETABLES
- 3 lb. chuck roast
- 1/2 cup strong coffee
- 1/2 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 8 whole cloves
- 1 large onion, sliced
- 2 medium potatoes, peeled and cut into eights
- 3 medium carrots, peeled and sliced
Pierce meat on all sides with a fork. Combine the coffee, soy sauce, Worcestershire, vinegar and cloves in a large bowl or plastic roasting bag. Place the meat in the marinade and let stand at room temperature several hours or overnight under refrigeration. Turn the meat occasionally.
TO COOK IN A CONVENTIONAL OVEN: Place the meat and marinade in a Dutch oven and cover. Bake at 325 degrees for 1-1/2 hours. Add the vegetables and cover again. Cook an additional 45 minutes or until meat and vegetables are tender.
TO COOK IN A MICROWAVE OVEN: Place the meat and marinade in a large enough dish that the meat will lay flat and there will be room for the vegetables. Cover tightly and cook on HIGH power for 12 minutes. Turn the roast over and add the vegetables. Cover again and cook at 50% power for 1 hour. Baste the meat and vegetables every 15 minutes. Let stand for 10-15 minutes before serving.
TO COOK IN A SLOW COOKER: Place the marinated meat and the marinade in the slow cooker with the prepared vegetables and cover. Cook on LOW heat for 8-10 hours.
Yield: 4 servings