Marinated Ranch-Style Pot Roast

Ingredients

• 6-pound beef chuck roast
• 1/2 cup olive oil
• 1/4 cup Worcestershire sauce
• 1/4 cup red wine vinegar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 2 tablespoons dried thyme
• 2 tablespoons dried parsley
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 4 cloves garlic, minced
• 2 onions, peeled and sliced
• 1 cup beef broth

Directions

1. In a large bowl, combine the olive oil, Worcestershire sauce, red wine vinegar, garlic powder, onion powder, oregano, basil, thyme, parsley, black pepper, and sea salt. Whisk until well combined.
2. Place the chuck roast in the bowl with the marinade and mix until the roast is evenly coated. Let the roast marinate for at least 4 hours, preferably overnight.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. Place the roast in a roasting pan and scatter the minced garlic and sliced onions around the roast.
5. Pour the beef broth over the roast and vegetables. Cover the roasting pan with foil, and bake for 3 to 4 hours, or until the roast is tender.
6. Let the roast rest for 10 minutes before slicing and serving.

Interesting Facts

• Ranch-style pot roast is a classic American dish that has been enjoyed for generations.
• Marinating the roast in a flavorful mixture of herbs and spices will add even more flavor to the dish.
• Slow-cooking the roast in the oven will result in a succulent, tender roast.