Kittencal'S Pot Roast Marinade And Tenderizer - cooking recipe

Ingredients

1 -2 tablespoon powdered meat tenderizer
1/4 cup finely minced onions or 1/4 cup use 1-2 teaspoons onion powder
2 teaspoons thyme
2 teaspoons marjoram
1 cup dry red wine
3/4 cup red wine vinegar
1/2 cup vegetable oil
3 tablespoons lemon juice
2 tablespoons minced fresh garlic (optional) or 1 teaspoon garlic powder (optional)
black pepper

Preparation

Pierce meat with a fork all over.
Sprinkle liberally with powdered tenderizer, then leave sit out at room temperature for 30 minutes in a large bowl.
In the meantime, in a smaller bowl whisk together minced onion (or onion powder (if using) thyme, marjoram, red wine, wine vinegar, oil, lemon juice and minced garlic (if using) and black pepper.
After the 30 minutes, pour the marinade over the roast in the bowl; rub in with hands to coat well.
Place the roast in a large heavy-duty ziploc freezer bag.
Pour the marinade from the bowl over the roast and close and seal bag.
Turn the bag several times to coat.
Place into a large bowl and refrigerate overnight (turning several times during refrigeration time).
When ready to cook discard the marinade, and leave the roast out at room temperature for 1 hour before cooking (this is important, it relaxes the meat fibers which creates a more tender roast!).
Season with salt and pepper, then cook as desired.