Marinated Pot Roast

Try this marinated pot roast for a nice change of flavor from the every day beef pot roast recipe.

The slightly tangy and spicy pot roast with its sweet sour raisin gravy really is something special.

A beef round sirloin tip roast would be a good choice of beef cut to use. I also like cooking eye of round roast in this way and serving it with potato dumplings.

This meat recipe also goes well with a serving of pasta and peas or carrots as a side dish.

Try it and enjoy!


  • A 1 1/2-2 lb. beef roast
  • 1 onion, peeled and sliced
  • Marinated in meat marinade with the onion, 3-4 days
  • 2 tbsp. butter or margarine
  • 1/2 cup strained marinade
  • 1/2 cup water
  • 1 tsp. salt
  • 1 cup raisins, washed and drained
  • 1/2 cup water
  • 2-3 tbsp. flour


  • When meat is ready, remove from marinade.
  • Strain marinade into bowl and save.
  • Dry off meat and brown well on all sides in butter or margarine.
  • Add 1/2 cup marinade and 1/2 cup water and 1 tsp. salt.
  • Bring to boil, cover and simmer for 1 1/2 hours, turning meat over after 45 minutes, and adding the raisins.
  • Add more marinade if liquid evaporates.
  • Remove meat to platter and keep hot.
  • Thicken liquid with water and flour, adjust taste with a little more salt.

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