Pot Roast

POT ROAST

Ingredients:

One top round roast

Marinade:

1 small can mandarin oranges,

              including juices

6  Tablespoons teriyaki sauce

2  cloves garlic

1  cup onion, chopped

½  cup honey

½  cup brown sugar

2  Tablespoons apple cider vinegar

Roast:

1/4  cup barley

1/4  cup noodles

coarsely chopped onion, celery and carrots

Instructions:

1.  In a large bowl, thoroughly combine all the marinade ingredients.

2.  Remove 1  cup of the marinade and place it in a small storage container to refrigerate and be ready to be used the next day.

3.  Place the roast into the large bowl with the remaining marinade.

4.  Cover and refrigerate overnight.  Turn roast over and around once or twice.

5.  The next day:

6.  Remove the roast from the marinade and place it into a Dutch oven.

7.  Discard the marinade.

8.  Add 3-4  cups water and  ¼  cup barley to the Dutch oven.

9.  Cover the roast with a lid and cook over medium heat for 2-3 hours.

10.  Baste the roast with the reserved 1 cup marinade during this cooking time.

11.  Add more water as needed.

12.  45 minutes before serving add:

 coarsely chopped onion, celery and carrots

¼  cup uncooked noodles 

13.  Cook until vegetables are tender.