Wined And Dined Beef Roast
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||3 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Dried basil||1 Teaspoon, crushed|
|Dry mustard||1⁄2 Teaspoon|
|Beef chuck roast||3 Pound, cut 1 1/2 inches thick|
|Bottled steak sauce||2 Tablespoon|
Cook garlic in oil; remove from heat.
Add wine, lemon juice, basil, dry mustard, and 1/2 teaspoon salt.
Prick roast on both sides with long-tined fork; place in plastic bag and set in deep bowl.
Pour in marinade; close bag.
Marinate overnight in refrigerator, turning roast in bag or pressing marinade against roast occasionally.
Drain meat, reserving marinade.
Remove excess moisture from roast with paper toweling.
Add steak sauce to reserved marinade.
Grill over medium coals 25 to 30 minutes on each side for medium doneness.
Brush with marinade.
Serving size: Complete recipe
Calories 3045 Calories from Fat 1696
% Daily Value*
Total Fat 189 g291.4%
Saturated Fat 36.8 g184%
Trans Fat 0 g
Cholesterol 1200 mg400%
Sodium 858.9 mg35.8%
Total Carbohydrates 30 g10%
Dietary Fiber 2.3 g9.1%
Sugars 9.1 g
Protein 379 g758.3%
Vitamin A 9.5% Vitamin C 30.7%
Calcium 12.8% Iron 14.1%
*Based on a 2000 Calorie diet