Marinated Beef Pot Roast

Marinated Beef Pot Roast

Note:  An overnight soak makes the neat especially tasty.  Red potatoes with butter and parsley or a Parmesan polenta are both great sides.

2 1/2 - 3 lb rump, chuck, eye of round or shoulder roast
3 cloves garlic, slivered
1 cup balsamic vinegar
2 Tablespoons chopped fresh rosemary
14 ounce can whole tomatoes, chopped, all juices reserved
Kosher salt and freshly ground black pepper

Poke the meat all over with a thin-bladed knife and insert the garlic slivers into the holes.

In a large ceramic dish or bowl or in a zip-top bag, combine the vinegar and rosemary.  Add the mead and turn to coat completely.  Cover and refrigerate overnight.

Heat the oven to 350 degrees.  Spread the sliced onions in a large casserole or small roasting pan.  Nestle the meat into the onions and pour in the remaining marinade.  season the meat with salt and pepper.  Add the tomatoes and juice.  Cover the pot or pan tightly with a lid or aluminum foil.  Cook the beef until it's easily pierced with a fork an dits juices run clear, 3-3 1/2 hours.

Remove the roast from the oven and let it rest in the pan for 5-10 minutes before carving.  Serve the sliced meat with the onions, tomatoes, and pan juices (degreased if necessary).