Marinated Pot Roast

• 3 1/2 pounds beef Top, eye or bottom round
• 1 cup red wine
• 1/4 cup vegetable oil
• 2 tablespoons worcestershire sauce or tamari
• 1 onion finely chopped
• 1 clove garlic finely chopped
• 2 carrots finely chopped
• 2 stalks celery finely chopped
• 3 parsley sprg
• 1/2 teaspoon thyme
• 1 bay leaf
• 1 teaspoon peppercorns

1. Soak the clay pot in cold water for 10 minutes.
2. Tie the beef with string in four places so that it will retain its shape as it cooks.
3. Combine all the marinade ingredients in the clay pot.
4. Marinate the beef for at least 24 hours, turning the beef several times.
5. Add sufficient water or beef broth to the marinade to cover 3/4 of the height of the beef.
6. Place the pot in a cold oven.
7. Adjust the heat to 450 degrees F. Bake for 1 1/2 hours.
8. Serve with horseradish.

beef, red wine, vegetable oil, worcestershire sauce, onion, garlic, carrots, stalks celery, parsley sprg, thyme, bay leaf, peppercorns

Taken from www.yummly.com/recipe/Marinated-Pot-Roast-1664784 (may not work)