Roast Beef With Wine Gravy
|Red wine||1 Cup (16 tbs)|
|Oil||2 Tablespoon (Preferably Olive Oil)|
|Garlic||2 Clove (10 gm), pressed / finely chopped|
|Beef top round roast||4 Pound|
|Instant beef bouillon||2 Teaspoon|
|Beef broth||1⁄4 Cup (4 tbs)|
1. Combine wine, oil, garlic, salt, and pepper in a deep glass bowl. Pierce the meat all over with a fork. Place in the bowl with marinade, turning once. Cover. Allow to marinate, refrigerated, for 1 hour or longer, turning occasionally.
2. Remove roast from marinade and place fat-side-down on a microwave-safe roasting rack set in a baking dish. Sprinkle roast with instant beef bouillon. Set marinade aside. Cover meat with waxed paper. Microwave at Power Level 4 for 28 minutes. Turn meat on other side and insert temperature probe. Cover and microwave at Power Level 4 until internal temperature of the meat reaches 150°F. Cover roast with aluminum foil and let stand 15 minutes.
3. Pour dripings from meat into a 4-cup measure. Skim off fat. Pour marinade though a strainer into the measure. Mix flour and beef broth together until smooth. Blend into liquid in measure. Microwave, uncovered, at Power Level 10 for 2 1/2 to 3 1/2 minutes, or until thickened,