Marinated Rare Roast Beef Platter Recipe
Ingredients
| 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 | |
| Sugar | 2 Teaspoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Dry mustard | 1 1⁄3 Teaspoon | |
| Pepper | 1 Dash | |
| Cherry tomatoes | 12 |
Nutrition Facts
Serving size
Calories 612 Calories from Fat 430
% Daily Value*
Total Fat 48 g74.1%
Saturated Fat 11.2 g56.2%
Trans Fat 0 g
Cholesterol 82.5 mg27.5%
Sodium 936.2 mg39%
Total Carbohydrates 5 g1.7%
Dietary Fiber 0.81 g3.3%
Sugars 3 g
Protein 34 g68.9%
Vitamin A 9.7% Vitamin C 9.7%
Calcium 2.7% Iron 12.3%
*Based on a 2000 Calorie diet
Directions
Insert meat thermometer.
Roast at 325° till thermometer registers 145°, 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.
Chef
