Rating: 3.5 stars
35 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 4
  • 35 Ratings

For a special occasion, serve this recipe for slow-roasted tender roast beef, marinaded up to 24 hours in red wine, oil, herbs, and sauces from the pantry or fridge.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
marinate:
6 hrs
roast:
1 hr 15 mins
stand:
15 mins
total:
7 hrs 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place roast in a plastic bag set in a deep bowl. For marinade, in a mixing bowl combine wine, lemon juice, olive oil or cooking oil, pepper, rosemary, marjoram, Worcestershire sauce, mustard, and garlic salt. Pour marinade over roast. Seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

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  • Remove roast from bag, reserving marinade. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 350 degree F oven for 1-1/4 to 2-1/4 hours for medium (160 degrees F) or 1-1/2 to 2-1/2 hours for well-done (170 degrees F), brushing with marinade occasionally. (Do not brush with marinade during the last 5 minutes of roasting.) Cover with foil and let stand 15 minutes before carving. Makes 8 to 10 servings.

Nutrition Facts

441 calories; fat 26g; cholesterol 128mg; saturated fat 9g; carbohydrates 2g; protein 44g; sodium 247mg.
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