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Add a photoServings: 8
Ingredients
- 3Â 1/2 lb Beef roast
- 1/2 c. Red wine
- 1/4 c. Oil
- 1 tsp Thyme, dry
- 1 tsp Parsley, dry
- 1 tsp Rosemary
- 2 x Cloves garlic, crushed
- 1/2 tsp Salt
- 1/4 tsp Pepper
Directions
- In small bowl, combine all marinade ingredients; blend well. Place roast in nonmetal bowl or possibly plastic bag; pour marinade over roast. Cover bowl or possibly seal bag; chill. Marinate 8-10 hrs, turning roast several times. Heat oven to 350 degrees. Drain roast, reserving marinade. Place roast on rack in shallow roasting pan. Insert meat thermometer. Roast uncovered till meat reaches 140 degrees (rare) or possibly 160 degrees (medium doneness) or possibly 170 degrees (well done), about 1-1/2 to 2-1/2 hrs, basting occasionally with reserved marinade. Let stand 10 min before slicing.
- ANN'S NOTES: I used less oil in the marinade, only marinated it about 5 hrs and roasted it covered in the oven at 325 for about 3 hrs. I used a 3 lb. bottom round roast. I added a little beef broth to the marinade at the start of roasting. When the meat was done, I heated the remaining juices along with some more beef broth and made a thin gravy by adding some flour & lowfat milk. OK, I made more than a few changes. Delicious!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 8 servings | |
| Calories 439 | |
| Calories from Fat 239 | 54% |
| Total Fat 26.64g | 33% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.18g | |
| Cholesterol 103mg | 34% |
| Sodium 259mg | 11% |
| Potassium 530mg | 15% |
| Total Carbs 0.83g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.1g | 0% |
| Protein 43.48g | 70% |
