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Soaked Pot Roast

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On Monday I made a roast to use up more of our Voogt beef since we’ll be getting a new batch soon. I found a soaking method in Nourishing Traditions to make the meat more tender/easier to digest. So I used that suggestion and then made my roast in the crockpot. I didn’t follow the actual pot roast recipe. I’ll just post the recipe for preparing the meat. I also didn’t have several days to soak my meat. But I think any amount of soaking helps. This turned out great! Yummy tender meat.

Soaked Pot Roast

3 lb. roast (I used a round bone roast)
1 quart buttermilk (I just used enough to cover the roast)
2 Tbsp. butter
2 Tbsp. EVOO

Using a needle or skewer (I used a knife) stick the meat all over. Place in a bowl or glass loaf pan (I used an 11×7 glass baking pan). Pour buttermilk over top. Cover. Allow to marinate in the refrigerator, turning occasionally, for several days.

Remove from the buttermilk and dry off meat with paper towels. In a pan brown on all sides in butter and oil.

At this point I put the meat in the crockpot with some carrots, potatoes and onions. I removed any extra fat from the pan and then deglazed it a bit with water. I added that water to the crockpot. The roast cooked for about 12 hours.

One comment

  1. Sara says:

    My grandma used to marinate meat like this all the time. I’ve done it many, many times in the past, too. She always said it was the traditional german way of doing it. We have done this for beef roasts, pork roasts, pork chops, and even chicken. It always turns out so tender and yummy!

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