- 1/2 cup orange juice
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon Worcestershire sauce
- Boneless beef chuck roast (3-4 lbs.)
In a large resealable plastic bag, add and combine orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
At conclusion or marinating, add marinade liquid to dutch oven and boil for two minutes. Add roast to pan, cover and place in 325℉ and bake for 3 1/2 hours or until meat is tender.
Allow to rest 10 minutes before slicing.
Would likely benefit from some garlic in the marinade, though I have not yest tested.
Meat comes out tender though remains in the universe of pot roasts.