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Ingredientes
- 5 to 6 pound top or possibly bottom round rolled beef roast
- 2 carrots, sliced
- 1 lg. onion, sliced
- 1 stalk celery, diced
- 3 cloves garlic, crushed
- 2 cloves
- 2 to 3 springs of parsley
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 2 crushed bay leaves
- 1 c. oil
- 1/2 c. vinegar
- 1 bottle dry red wine
- 2 c. water
- 2 teaspoon salt
- 8 to 9 pepper corns
- 2 to 3 tbsp. sugar
Direcciones
- Lightly saute/fry the carrots, onion, celery, garlic and herbs in the oil. Add in the vinegar, wine, water, salt, pepper corns, and sugar and simmer the marinade for 20 min. Let it cold. When completely cool, strain and pour over the roast in a large bowl. (Weight the meat, if necessary, so the marinade will cover the roast.) Let it stand overnight in the refrigerator, turning the roast a few times.
- Preheat oven to 350 degrees. Brown the roast in a little oil in a large baking dish. Bake, uncovered, at 350 degrees for 1 hour (or possibly 20 min to the lb. for medium rare), basting frequently with the marinated roast on a spit basting often till the roast is done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 12 servings | |
| Calories 740 | |
| Calories from Fat 163 | 22% |
| Total Fat 18.44g | 23% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.47g | |
| Cholesterol 0mg | 0% |
| Sodium 488mg | 20% |
| Potassium 201mg | 6% |
| Total Carbs 144.05g | 38% |
| Dietary Fiber 1.4g | 5% |
| Sugars 47.54g | 32% |
| Protein 0.51g | 1% |
