| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
7 |
Servings |
INGREDIENTS
| 1 |
c |
Beef broth |
| 1/2 |
c |
Red wine vinegar |
| 1 |
ts |
Poultry seasoning |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Salt |
| 1 |
tb |
Dry mustard |
| 1 |
|
Clove garlic; minced |
| 3 |
lb |
Eye of round roast; up to 4 |
INSTRUCTIONS
Combine all ingredients except meat in saucepan. Place over medium
temperature until thoroughly heated. Place meat in a bowl. Pour mixture
over meat. Cover and refrigerate for 24-48 hours. Roast the beef at 350
degrees for 2 1/2-3 hours or until desired doneness. Drippings can be used
to make gravy and are tasty served with egg noodles.
Yield: 6-8 servings
Taken from "Best of the Best from Pennsylvania: Selected Recipes from
Pennsylvania's Favorite Cookbooks," edited by Gwen McKee and Barbara
Moseley, published by Quail Ridge Press, c. 1993.
Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #1027 by "Christopher E. Eaves"
<cea260@airmail.net> on Jan 21, 1998
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