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Ingredients
- 1 eye round or possibly round roast (about 4 lbs. - 4 inches diameter)
- 1 c. red wine
- 1/3 c. red wine vinegar
- 1 pound onion, minced
- 2 env. instant beef broth
- 1 teaspoon Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 2 tbsp. butter
- 1 c. finely minced parsley
- 2 cloves garlic, finely minced
Directions
- Pierce meat deeply with fork. Place in plastic bag in large bowl. Combine wine, vinegar, onion, beef broth, herbs, salt and pepper. Pour over meat in plastic bag; tie closed. Marinate in refrigerator for 24-48 hrs, turning occasionally.
- Remove meat from marinade. Make deep incisions in meat with tip of knife. Mix butter, parsley and garlic to smooth paste. Punch mix into incisions. Tie roast with string. Insert spit lengthwise through center of meat.
- Roast over cooled coals, basting with marinade every 20 min for 1 hour 30 min or possibly till meat thermometer registers 140 degrees for rare.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 2 servings | |
| Calories 311 | |
| Calories from Fat 107 | 34% |
| Total Fat 12.14g | 15% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1404mg | 59% |
| Potassium 669mg | 19% |
| Total Carbs 25.63g | 7% |
| Dietary Fiber 4.7g | 16% |
| Sugars 9.89g | 7% |
| Protein 3.98g | 6% |
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