Ingredients
- 3 lbs beef rump, chuck, eye of round, or shoulder roast
- 2 cloves of Garlic
- 1 cup balsamic vinegar
- 2 Tbs. Chopped Fresh Rosemary
- 3 medium onions, peeled, and cut on the #4 cone
- 1 14.5 oz can whole tomatoes chopped, all juices reserved
- Salt and pepper.
Instructions
- Poke the meat all over with a thin bladed knife and insert the garlic slivers into the holes.
- In a large bowl combined vinegar and rosemary. Add meat and turn to coat completely. Cover and refrigerate overnight
- In MP5, spread the sliced onions on the bottom. Nestle the meat into the onions and pour in the remaining marinade.
- Season the meat with salt and pepper. Add tomatoes and juice.
- Turn to 325. When valve clicks, turn to 200 and set time for 2 hours.
- Remove from MP5 and let meat stand for 5-10 minutes before serving. Use drippings as gravy if desired.
Marinated Beef Pot Roast
Tender, savory, and comforting! A balsamic-marinated beef roast slow-cooked with tomatoes, onions, and rosemary until perfectly tender.
Equipment
- MP5
Ingredients
- 3 lbs beef rump chuck, eye of round, or shoulder roast
- 2 cloves of Garlic
- 1 cup balsamic vinegar
- 2 Tbs. Chopped Fresh Rosemary
- 3 medium onions peeled, and cut on the #4 cone
- 1 14.5 oz can whole tomatoes chopped all juices reserved
- Salt and pepper to taste
Instructions
- Poke the meat all over with a thin bladed knife and insert the garlic slivers into the holes.
- In a large bowl combined vinegar and rosemary. Add meat and turn to coat completely. Cover and refrigerate overnight
- In MP5, spread the sliced onions on the bottom. Nestle the meat into the onions and pour in the remaining marinade.
- Season the meat with salt and pepper. Add tomatoes and juice.
- Turn to 325. When valve clicks, turn to 200 and set time for 2 hours.
- Remove from MP5 and let meat stand for 5-10 minutes before serving. Use drippings as gravy if desired.
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