Marinated Beef Roast
|Garlic||1 Clove (5 gm), minced|
|Ground black pepper||1 Teaspoon|
|Dry red wine||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2 Tablespoon|
|Rolled rump roast||1 Pound (1 piece)|
|Olive oil||3 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 Â°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.