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Tenderizing Marinade Recipe

Barbecue Sauce > Marinade

Rating:

3 cups water
3 cups cider vinegar
1/3 cup light or dark brown sugar
1 lemon, thinly sliced
4 onions, sliced
12 whole cloves
2 bay leaves
¼ teaspoon black pepper
1 ½ teaspoons salt

Combine all ingredients and keep at room temperature 2 hours. Add chuck, round or rump roast. Cover bowl and refrigerate 2 to 3 days. Turn meat each day.

Hold at room temperature 4 hours before roasting. Marinade can be kept in refrigerator and used again.