I am a novice cook and have the same concern as Sophia's review.

The amount of marinade this recipe produces will never cover a larger cut of meat such as a pork butt or shoulder.

To Mark (Illinois), you can reserve any meat marinade, reduce it by about 50% in a pan on the stove, and use it as a marinade/glaze before and during cooking. The reduction removes any worries about having had raw meat soaking in it, and also makes for a tasty glaze/marinade.

Doubled this recipe to feed a group of 15. Baked at 350°F in a browning bag. I strained the marinade, heated to a boil, added water to dilute a little. Thickened with cornstarch for a sauce. It was a hit. Everyone loved it. Will definitely use again.

This marinade and roasting method turned my Sunday dinner into a real treat for all. Thank you

Hi Barb, did you cook the roast with or without marinade? And did you cover? Thanks!

WOW!!! Renita didn't advise as to whether after marinating the meat; whether the marinade should be discarded before cooking. I am cautious, so I discarded the marinade before cooking.

The cut of meat used was a bottom round roast--not the most tender cut of meat. WOW!!! This was the best tasting and most tender roast I have ever eaten. It was great because I got the meat on sale.

Economical and delicious due to Renita sharing her marinade recipe.

Thank you Renita.