Wined And Dined Beef Roast
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Main dish, Party | 6 | Servings | |
INGREDIENTS
| 1 | c | Garlic, minced |
| 3 | T | Oil |
| 1/2 | c | Red wine- dry |
| 2 | T | Lemon juice |
| 1 | T | Basil, minced |
| 1/2 | t | Salt |
| 1/2 | t | Dry mustard |
| 3 | lb | Chuck roast, 1 1/2 inch th |
| 2 | T | Steak sauce, like a-1 |
INSTRUCTIONS
Cook garlic in oil, but don't brown. Remove from heat and add wine, lemon juice, basil, salt and mustard. Prick roast on both sides with fork. Place roast and marinade in a plastic bag and refrigerate overnight or about 6 hours. Drain and reserve marinade. Grill over medium coals, 25-30 minutes on each side. Add steak sauce to marinade and > over roast while grilling. FROM: RALPH MOULTON (BFVR93A)
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 205.1mg
Potassium: 124.2mg
Carbohydrates: 8.3g
Fiber: <1g
Sugar: <1g
Protein: 1.7g