Posted by Carlo Fuda on December 29, 2017
Contributing to the inspiration of reCAP was Karen Rzepecki's commitment to multi-functional design, especially in the kitchen.
I’m often reminded of how useful Mason jars and reCAP are in the moment that I need them most. Just this past weekend, I made apple cider caramel sauce, mignonette for oysters, and a pot roast with a homemade, Mason jar-created au jus. Here’s my original marinade that cooks into a flavorful sauce for roasts and mashed potatoes or rice.
1 - 3 lb. eye of round roast
1 large white onion, chopped
2 tbsp. olive oil
Prepare the marinade:
½ cup soy sauce
2 tsp. whole grain Dijon mustard
½ cup red wine vinegar
¼ cup light brown sugar
1 tsp. meat tenderizer
1 tsp. garlic powder
½ tsp. freshly ground black pepper
¼ tsp. crushed red pepper (optional – add for spicy heat)
6 bay leaves
Add all of the marinade ingredients to a Mason jar. Add reCAP and shake vigorously until well mixed. Place eye of round roast into a Dutch oven with 2 tablespoons olive oil. Sear all sides until lightly browned. Pour marinade mixture over and allow to sit for 1 hour in the refrigerator (turning after 30 minutes).
Remove from refrigerator and place the roast on a plate. Pour the mixture back into the Mason jar. Return the roast to the Dutch oven, and add one large onion, chopped into large pieces. Pour the mixture over the roast and onions, straining the leaves and any clumps. Bake at 350 F for 1-2 hours. Refer to a temperature guide to determine the best internal temperature for your beef roast.