Marinated Pot Roast - cooking recipe

Ingredients

3 lb. boneless eye of round
1 c. unsweetened pineapple juice
1/2 c. red wine vinegar
1/2 c. water
2 tsp. Worcestershire sauce
1 medium onion, sliced thin
1 clove garlic, minced
1 bay leaf
1/4 tsp. fresh ground pepper

Preparation

Trim excess fat from roast and set aside.
Combine remaining ingredients in large shallow dish.
Add meat; cover and refrigerate overnight, turning meat occasionally.
Next day, place meat and marinade in Dutch oven.
Cover and simmer for 1 1/2 to 2 hours or until desired degree of doneness.
To serve, slice thinly.
Yields 9 servings.