Description
Found this in a slow cooker classic's magazine. The marinade really brings out a great flavor in the meat. It comes out so tender that you won't even need a knife! You can also add potatoes and carrots in the last hour of cooking if you like. Is also great over noodles.
Ingredients
- Dry White Wine
- Low Sodium Soy Sauce
- Olive Oil
- Garlic Cloves
- Green Onions
- Ground Ginger
- Black Pepper
- Whole Cloves
- Bottom Round Beef Roast
- Cornstarch
- Cold Water
Instructions
- In a gallon size ziplock bag, combine the first eight ingredients
- Cut the roast in half add it to the marinade and coat all sides
- Refrigerate over night
- Place roast and marinade in slow cooker, cover, and cook on low for 8 to 10 hours or until meat is tender
- Remove roast to a serving platter or cutting board and cover to keep warm
- In a sauce pan combine cornstarch and cold water and stir till smooth
- Add 1 1 / 2 cups of the cooking juices discarding the whole cloves first
- Bring to a boil and stir and cook for two minutes or until thickened
- Serve with roast