| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Marinades, Wine |
8 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Beef roast |
| 1/2 |
c |
Red wine |
| 1/4 |
c |
Oil |
| 1 |
ts |
Thyme; dried |
| 1 |
ts |
Parsley; dried |
| 1 |
ts |
Rosemary |
| 2 |
|
Cloves garlic; crushed |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
1 |
Fe, b 1998 |
INSTRUCTIONS
MARINADE
In small bowl, combine all marinade ingredients; blend well. Place roast in
nonmetal bowl or plastic bag; pour marinade over roast. Cover bowl or seal
bag; refrigerate. Marinate 8-10 hours, turning roast several times. Heat
oven to 350 degrees. Drain roast, reserving marinade. Place roast on rack
in shallow roasting pan. Insert meat thermometer. Roast uncovered until
meat reaches 140 degrees (rare) or 160 degrees (medium doneness) or 170
degrees (well done), about 1-1/2 to 2-1/2 hours, basting occasionally with
reserved marinade. Let stand 10 minutes before slicing.
ANN'S NOTES: I used less oil in the marinade, only marinated it about 5
hours and roasted it covered in the oven at 325 for about 3 hours. I used a
3 pound bottom round roast. I added a little beef broth to the marinade at
the start of roasting. When the meat was done, I heated the remaining
juices along with some more beef broth and made a thin gravy by adding some
flour & milk. OK, I made more than a few changes. Delicious!
Recipe by: Ann Miner
Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”