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Roast Beef With Wine

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Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Roasted
Ingredient: 
Beef
Interest: 
Everyday

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