Classic Marinated

Chuck Roast

Serves 6


1/4 cup green bell pepper, chopped

1/4 cup onion, chopped

1/4 cup celery, chopped

1/4 cup cider vinegar

11/2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 cup red wine (or non-alcoholic grape juice)

3 pound chuck roast or

top round

Salt & pepper to taste


In a bowl combine marinade ingredients: bell pepper, onion, celery,
cider vinegar, salt, pepper and wine. Place the meat into a 3-qt.
rectangular Pyrex storage dish and pour marinade over the roast and
seal with the plastic lid. Refrigerate for 12 to 24 hours, shaking or
turning occasionally.

When ready to roast, remove plastic cover and place dish into a 325°
preheated oven and roast for three hours, until tender. Add salt and
pepper to taste and serve immediately.