Marinated Chuck Roast



1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup cider vinegar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
1/2 cup red wine, or substitute with apple juice
3 to 4-pound chuck roast or top round

1. In a small bowl, combine all ingredients except chuck roast. Place the roast in a non-reactive pan or large sealable plastic bag. Pour marinade over the roast and cover or seal. Refrigerate for 12 to 24 hours, turning occasionally.
2. Place meat on a rack in a roasting pan. Roast, uncovered, at 325° for about 3 hours, or until tender. Baste occasionally with marinade.

Yield: serves 6-8

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