Marinara Roast Beef With Grilled Asparagus and Potatoes
|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|
|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|
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.