Marinated Crock-Pot Pot Roast
Tender crock-pot pot roast marinated in a savory tomato and wine vinegar sauce, perfect for hearty family dinners and comfort food enthusiasts seeking rich flavors.
Ingredients
- 3 lb. chuck roast ⓘ
- 1 1/2 cups tomato juice ⓘ
- 1 cup tomato sauce ⓘ
- 1/2 cup water ⓘ
- 1/4 cup wine vinegar ⓘ
- 1 clove garlic, minced ⓘ
- 2 teaspoons Worcestershire ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 teaspoon dried crushed basil ⓘ
- 1/2 teaspoon thyme ⓘ
- 1/4 teaspoon pepper ⓘ
- 6 small onions ⓘ
- 1 cup chopped carrots ⓘ
Instructions
- Place the chuck roast in a resealable bag.
- Stir together tomato juice (or tomato sauce and water), wine vinegar, minced garlic, Worcestershire, salt, sugar, basil, thyme, and pepper.
- Pour the marinade over the meat and refrigerate overnight, turning the bag a couple of times.
- Place small onions and chopped carrots in the crock-pot.
- Add the marinated roast and the marinade liquids into the crock-pot.
- Cover and cook on low for 10 hours.
- Measure out 2 cups of cooking liquid and pour into a saucepan.
- Mix cold water with flour and add to the saucepan to thicken into gravy.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of Dijon mustard to the marinade. If you don't have wine vinegar, apple cider vinegar makes a great substitute. To save time, you can use pre-chopped carrots and frozen pearl onions. Be sure to allow the roast to rest for a few minutes after cooking to retain its juices.
Serving Suggestions
Serve this marinated pot roast with mashed potatoes or buttered noodles to soak up the savory gravy. Roasted Brussels sprouts or a fresh green salad would provide a nice balance. This dish pairs beautifully with Apple-Spice Glazed Ham for a comforting family meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, place the roast and vegetables in a covered dish in the oven at 325°F until warmed through, or use the microwave in short intervals. The gravy can also be reheated on the stovetop.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Crock-Pot Pot Roast contains roughly 272 calories, with 23g protein, 22g carbohydrates, and 7g fat. It is an excellent source of vitamin C (67% of the Daily Value), protein (46% of the Daily Value), and iron (26% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1410mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute brisket or round roast, but cooking times may vary. Adjust the cooking time depending on the size and type of meat to ensure it's tender and fully cooked.
Is it possible to make this dish in a different cooking appliance?
Absolutely! You can adapt this recipe for an Instant Pot by using the sauté function for browning the meat and then pressure cooking for about 60-75 minutes. Make sure to adjust the liquid accordingly.
Can I add vegetables other than onions and carrots?
Definitely! Feel free to include potatoes, celery, or parsnips for added flavor and nutrition. Just be mindful of their cooking times to ensure everything is tender by the end of cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).