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Roast Beef With Wine

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  Beef rolled rump roast 1
  Garlic 2 Clove (10 gm), crushed in a garlic press
  Oregano 1 Tablespoon
  Chicken stock 1 Cup (16 tbs)
  Onion 1 Medium, quartered
  Red wine 1⁄2 Cup (8 tbs)
  Macaroni 10 Ounce, cooked according to directions on package (1 Package)
  Grated kefalotyri cheese 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

1. Sprinkle beef roast with salt and generously cover with pepper. Slit the meat with a small sharp knife in several places on a diagonal slant about 1 inch deep.
2. Mix garlic, oregano, and 2 tablespoons cheese. Fill each incision with some of this mixture. Pinch to close incision.
3. Place beef on a trivet in a roasting pan. Pour enough stock into the pan to barely reach top of trivet. Add the quartered onion.
4. Roast at 325°F until done to taste. (A meat thermometer will register 140°F for rare, 160°F for medium, and 170°F for well-done meat.)
5. During the last 15 minutes of roasting, pour in wine.
6. Remove meat to a platter. Keep warm. Remove fat from pan juices. Toss in cooked pasta. Sprinkle with remaining cheese.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1866 Calories from Fat 351

% Daily Value*

Total Fat 40 g61.5%

Saturated Fat 19.2 g95.8%

Trans Fat 0 g

Cholesterol 111.2 mg37.1%

Sodium 1968.6 mg82%

Total Carbohydrates 259 g86.5%

Dietary Fiber 19.2 g77%

Sugars 21.6 g

Protein 92 g184.9%

Vitamin A 29.3% Vitamin C 43.9%

Calcium 143.3% Iron 99.1%

*Based on a 2000 Calorie diet

Roast Beef With Wine Recipe