It's always nice to find new chuck roast recipe. This is not technically a pot roast, but it is a great way to cook a less tender cut of beef. Marinating beef can be tricky depending on the cut of meat and how it will be cooked. This version is comforting and low in fat gourmet recipes.
3 to 4 pounds. chuck roast 1 teaspoon black pepper 1/2 teaspoon tarragon (can substitute Anise seed) 1/3 cup rice vinegar 1/4 cup ketchup 2 tablespoon olive. oil 1/2 cup brown sugar 3 tablespoons soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon prepared mustard 1 teaspoon salt 1/4 teaspoon garlic powder (or fresh sliced garlic) 1/2 cup red cooking wine 8 small mushrooms ( I recommend Shittake mushrooms) 1 tomato, sliced
Directions Preheated 350 degrees oven. In a small bowl, combine all ingredients, except tomatoes, to make the marinade. Salt and pepper both sides of the roast and then place roast in glass pan. Pour the marinade over the roast. Cover, refrigerate and allow meat to marinate at least 3 to 4 hours. Spoon marinade over roast from time to time. Just before roasting, slice the tomato and place on top of the roast. Roast at 350 degrees for one hour.