Marinara Roast Beef With Grilled Asparagus and Potatoes Recipe

Summary

Preparation Time15 MinCooking Time55 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Extra virgin olive oil1 Tablespoon
 Sliced onion1 Cup (16 tbs)
 Minced garlic2 Tablespoon
 Dry red wine1⁄2 Cup (8 tbs) (Such As Pinot Noir)
 Tomato puree15 Ounce (1 Can)
 Red wine vinegar3 Tablespoon
 Sugar1 Tablespoon
 Bay leaves2
 Thyme sprigs3
 Eye of round beef roast2 1⁄4 Pound (1 Piece)
 Garlic5 Clove (25 gm), cut in half lengthwise
 Kosher salt To Taste
 Black pepper To Taste

Nutrition Facts

Serving size

Calories 293 Calories from Fat 66

% Daily Value*

Total Fat 7 g11.2%

Saturated Fat 0.17 g0.85%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 113.9 mg4.7%

Total Carbohydrates 12 g4.1%

Dietary Fiber 1.6 g6.3%

Sugars 5.2 g

Protein 39 g77.9%

Vitamin A 6.5% Vitamin C 16.8%

Calcium 3.2% Iron 7.9%

*Based on a 2000 Calorie diet

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.
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