Tuesday, February 11, 2014

Red Wine Beef Roast

I've finally made notes and created a recipe for a beef roast.  I've always just created a random marinade for roasts and sometimes they'd turn out good and sometimes they wouldn't.  Jason could not stop raving about this roast so I think I'll stick to this recipe from now on!

Red Wine Beef Roast
Serves 4-6

2-2.5lb boneless roast
1/2 cup dry red wine
1 tbsp dried Marjoram
1 tbsp dried Thyme
1 Bay leaf
3 garlic cloves, minced
Salt & Pepper
3-4 large carrots
4-5 medium potatoes, cleaned and unpeeled
4-5 celery stalks
1 medium onion

1.  Pierce the roast with the tip of a sharp knife all over.  Place the roast in a large ziplock bag.  Add in the wine, marjoram, thyme, bay leaf, garlic, salt and pepper.  Seal the bag, releasing any excess air, and rotate the bag making sure the roast is covered in the marinade.  Place the roast in a bowl (just in case the bag leaks) and let marinate in the refrigerator overnight.

2.  The next morning, place the roast in the bottom of a large crock pot, reserving the marinade.  Chop the carrots, potatoes, celery and onions into large pieces.  Place veggies around roast.  Pour the reserved marinade over the veggies and cook on low 6-8 hours.  Enjoy!

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