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Wined & Dined Beef Roast

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Submitted by majc

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

7 hrs

Ingredients

1 237
CUP ML GARLIC CLOVES
minced
3 45
TABLESPOONS ML VEGETABLE OIL
½ 118
CUP ML RED WINE *
2 3E+1
TABLESPOONS ML LEMON JUICE
1 15
TABLESPOON ML BASIL
minced
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML DRY MUSTARD
3 1.4
POUNDS KG BEEF CHUCK ROAST
2 3E+1
TABLESPOONS ML BARBECUE SAUCE

Directions

Cook garlic in oil, but don’t brown.

Remove from heat and add wine, lemon juice, basil, salt and mustard.

Prick roast on both sides with fork.

Place roast and marinade in a plastic bag and refrigerate overnight or about 6 hours.

Drain and reserve marinade.

Grill over medium coals, 25 to 30 minutes on each side.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 796 57% from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 179mg 60%
Sodium 444mg 19%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 140g
Vitamin A 1% Vitamin C 16%
Calcium 8% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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