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Marinated Beef Roast

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  Garlic 1 Clove (5 gm), minced
  Ground black pepper 1 Teaspoon
  Bay leaf 1
  Dry red wine 1 1⁄2 Cup (24 tbs)
  Lemon juice 2 Tablespoon
  Rolled rump roast 1 Pound (1 piece)
  Olive oil 3 Tablespoon
  Flour 2 Tablespoon
  Water 2 Tablespoon

Combine garlic, pepper, bay leaf, wine, and lemon juice in enamelware pan or deep glass casserole.
Add roast; turn several times to coat with mixture.
Cover; let marinate in refrigerator at least 24 hours; turn occasionally.
Heat oil over moderate heat.
Remove roast from marinade; pat dry.
Brown on all sides in hot oil.
Meanwhile, preheat oven to 375 °F.
Pour marinade over roast in Dutch oven; cover tightly.
Place in oven; cook 2 hours.
Uncover; bake 30 minutes.
Transfer pan to stove; remove meat to warm platter.
Make a paste with flour and water; thicken pan gravy.
Slice roast.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2073 Calories from Fat 799

% Daily Value*

Total Fat 90 g137.8%

Saturated Fat 6.3 g31.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 37.5 mg1.6%

Total Carbohydrates 73 g24.4%

Dietary Fiber 2.6 g10.5%

Sugars 4.8 g

Protein 145 g289.8%

Vitamin A 1.7% Vitamin C 28.1%

Calcium 7.5% Iron 24.9%

*Based on a 2000 Calorie diet

Marinated Beef Roast Recipe