Marinated Pot Roast

1 (3 lb.) boneless eye of round roast
1 cup unsweetened pineapple juice
1/2 cup red wine vinegar
1/2 cup water
2 tsp. Worcestershire sauce
1 medium onion, thinly sliced
1 clove garlic, mined
1 bay leaf
1/4 tsp. freshly ground pepper

Trim excess fat from roast; set aside. Combine remaining ingredients in a large shallow dish. Add meat; cover and marinate overnight in the refrigerator, turning meat occasionally.

Place meat and marinade in a Dutch over. Cover and simmer 1 1/2 to 2 hours or until done.

Slice thinly to serve.

9 servings

Home | Mom's Recipes | Kids' Kitchen | Companies | TV | Magazines | Newspapers | Radio | Crafts | Links | Weblog | Site Map | Search Directory