Marinate Roast Beef...question?

Question

Can you marinate roast beef overnite? If so, what do you use for the liquid?

Answer 1

Of course you can! I use a combo of red wine, soy and hoisin sauce. It adds a subtle sweetness to the meat. You can still spice to your tastes after marinating, as well.

Answer 2

With a slow cooker and the difference with an oven or convention oven is the temps. Roast beef will always be Roast beef depending on the cut you got from the store. A pot roast is a lower grade of beef. Now cooking this roast in the slow cooker no matter what you must add some type of liquid in it or it will sh rival up like a prune and it will get very DRY.The cooker you must remember is very small and usually the Roast will be tight in the slow cooker.So what I am saying there is NO way to get what your looking for as in medium rare etc.If you try put a cup of water in the bottom and be sure to baste the roast through the cooking process. Good luck and have fun cooking is a blast.

Answer 3

You can marinade if you want. All depends on what flavor you are looking for.
If you don't want to marinade, cook your roast beef in a crock pot (please, do not boil in water - talk about leaching all the flavors out of your meat). Add a bottle of mild gardinera veggies, some beef broth with or without a little red wine. Remember, you do not want too much liquid in a slow cooker. Cook on low 9-10 hours.

Answer 4

I like marinating mine in red wine (maybe 1 cup), garlic(3 cloves minced), olive oil(3 tbsp), lemon juice(3 tbsp), and soy sauce(3 tbsp). I would never boil it. Just roast it until your desired doneness. And Yes, you can marinate it overnight.

Answer 5

Do what she says and your just boiling ALL the flavor out of the meat.

I marinade mine with Worcester, a little liquid smoke and some mesquite flavoring before I roast it.

Answer 6

DONT MARINATE IT!!!!!!!!!!! salt and pepper it well then add a bit of powdered garlic. Put about 4 tablespoons of oil in a preferably iron skillet and put on hi heat. Sear the roast on all sides. Then put in large pot of boiling water (about six cups) with one med. sized onion and four boullion cubes. Cover and simmer on med low heat for about four hours. About two hours before meat is done, add celery pieces and carrot slices. Test meat with fork for doneness. You want it to break apart easily. Set meat aside and add cut white potatoes to broth and boil till fork easily goes through. Remove potatoes and veggies. Place veggies with meat and mash potatoes with milk, butter, salt and pepper. If you email me I'll tell you how to make awesome gravy!

Answer 7

DONT MARINATE!! inject it after stuffing with garlic cloves. wrap or cover in 325 degree oven for 3-4 hours. use no salt. people can salt for themselves and the meat won't dry out.

Answer 8

Yes, reddish.