Marinated Rare Roast Beef Platter
|Boneless beef round rump roast||3 Pound|
|Frozen asparagus spears||20 Ounce|
|Sliced mushrooms||4 1⁄2 Ounce|
|Cooking oil||1 Cup (16 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Garlic clove||2 Small|
|Salt||1 1⁄2 Teaspoon|
|Dry mustard||1 1⁄3 Teaspoon|
Place meat, fat side up, on rack in shallow roasting pan.
Insert meat thermometer.
Roast at 325Â° till thermometer registers 145Â°, for 1 1/2 to 2 hours.
Cool slightly; slice meat.
Cook asparagus spears according to package directions; drain.
In shallow baking dish arrange sliced meat, asparagus spears, and sliced mushrooms.
In screw-top jar combine cooking oil, vinegar, garlic, sugar, salt, dry mustard, and pepper; shake well.
Pour marinade mixture over meat and vegetables in dish.
Cover and refrigerate for 2 to 3 hours.
To serve, drain meat and vegetables.
Arrange meat and asparagus spears on large platter.
Spoon mushrooms over meat; garnish with cherry tomatoes.