You are here

Marinara Roast Beef With Grilled Asparagus And Potatoes

Country.Chef's picture
Ingredients
  Extra virgin olive oil 1 Tablespoon
  Sliced onion 1 Cup (16 tbs)
  Minced garlic 2 Tablespoon
  Dry red wine 1⁄2 Cup (8 tbs) (Such As Pinot Noir)
  Tomato puree 15 Ounce (1 Can)
  Red wine vinegar 3 Tablespoon
  Sugar 1 Tablespoon
  Bay leaves 2
  Thyme sprigs 3
  Eye of round beef roast 2 1⁄4 Pound (1 Piece)
  Garlic 5 Clove (25 gm), cut in half lengthwise
  Kosher salt To Taste
  Black pepper To Taste
Directions

Heat oil in a large saucepan over medium-high heat; add onion and saute 3 minutes; add garlic and saute 1 minute.
Add wine and bring to a boil.
Stir in tomato puree, vinegar, sugar, bay leaves, and thyme.
Simmer for 3 minutes.
Remove marinade from heat; cool to room temperature.
When cooled, pour marinade into a resealable plastic bag.
Pierce roast with the tip of a paring knife; insert a garlic half into the incision.
Repeat procedure randomly around roast, using all of the remaining garlic halves.
Add beef to marinade; refrigerate 8-12 hours, turning occasionally.
Prepare grill for indirect grilling, heating one side to medium-high and keeping the other side unlit.
Remove beef from bag; reserve marinade.
Using paper towels, pat beef dry; season meat with salt and pepper.
Grill beef, covered, over medium-high heat, browning on all sides, 5-7 minutes.
Slide beef to unlit side of grill; roast another 40 minutes, turning every 10 minutes or until internal temperature reaches 135° with an instant-read thermometer.
Remove beef from heat and tent with foil.
Let beef rest 5 minutes before slicing.
Strain reserved marinade into a saucepan; bring to a boil.
Simmer 3 minutes.
Serve with beef.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
55 Minutes
Ready In: 
70 Minutes
Servings: 
8

Rate It

Your rating: None
4.16111
Average: 4.2 (18 votes)