How to Marinate a Pot Roast

• One 3- to 4-lb. pot roast (1.4 to 1.8 kg)
• Chopped vegetables, such as carrots, onions, or mushrooms (optional)

For a Red Wine Base:

• One 750 ml bottle of fruity red wine
• ½ teaspoon salt (2.5 g)
• ½ teaspoon ground pepper (2.5 g)
• 1.33 cups beef broth (314.7 ml)
• ¼ cup tomato paste (59.1 ml)
• 1 tablespoon Dijon mustard (14.8 ml)
• 1 tablespoon herbes de Provence (15 g)
• 3 cloves of garlic, minced
• 2 bay leaves

For a Beef Broth Base:

• 1 cup beef broth (236.6 ml)
• ⅓ cup soy sauce (78 ml)
• 4 cloves of garlic, minced
• 2 scallions, sliced thinly
• 1.5 teaspoons ground ginger (7.4 g)
• ¼ teaspoon ground pepper (1.2 g)
• 4 whole cloves

For a Tomato Juice Base:

• 1.5 cups tomato juice (354.9 ml)
• ¼ cup red wine vinegar (59.1 ml)
• 1 clove garlic, minced
• 2 teaspoons Worcestershire sauce (9.9 ml)
• 1.5 teaspoons salt (7.4 g)
• 1 teaspoon sugar (4.9 g)
• ½ teaspoon basil (2.5 g)
• ½ teaspoon oregano (2.5 g)
• ¼ teaspoon ground pepper (1.2 g)