Marinated Beef Roast Recipe
Ingredients
| Garlic | 1 Clove (5gm), minced | |
| Ground black pepper | 1 Teaspoon | |
| Bay Leaf | 1 | |
| Dry red wine | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Rump | 1 , rolled | |
| Olive oil | 3 Tablespoon | |
| Flour | 2 Tablespoon | |
| Water | 2 Tablespoon |
Directions
Combine garlic, pepper, bay leaf, wine, and lemon juice in enamelware pan or deep glass casserole.
Add roast; turn several times to coat with mixture.
Cover; let marinate in refrigerator at least 24 hours; turn occasionally.
Heat oil over moderate heat.
Remove roast from marinade; pat dry.
Brown on all sides in hot oil.
Meanwhile, preheat oven to 375 °F.
Pour marinade over roast in Dutch oven; cover tightly.
Place in oven; cook 2 hours.
Uncover; bake 30 minutes.
Transfer pan to stove; remove meat to warm platter.
Make a paste with flour and water; thicken pan gravy.
Slice roast.
Add roast; turn several times to coat with mixture.
Cover; let marinate in refrigerator at least 24 hours; turn occasionally.
Heat oil over moderate heat.
Remove roast from marinade; pat dry.
Brown on all sides in hot oil.
Meanwhile, preheat oven to 375 °F.
Pour marinade over roast in Dutch oven; cover tightly.
Place in oven; cook 2 hours.
Uncover; bake 30 minutes.
Transfer pan to stove; remove meat to warm platter.
Make a paste with flour and water; thicken pan gravy.
Slice roast.
Chef
