Wined & Dined Beef Roast 1 Recipe

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Wined & Dined Beef Roast 1 Ingredients

1 cup Garlic, minced
3 tbsp Oil
1/2 cup Red wine- dry
2 tbsp Lemon juice
1 tbsp Basil, minced
1/2 tsp Salt
1/2 tsp Dry mustard
3 lb Chuck roast, 1 1/2 inch th
2 tbsp Steak sauce, like a-1

A Recipe for
Wined & Dined Beef Roast 1

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Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

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This Recipe for Wined & Dined Beef Roast 1 is one of thousands in the Recipes-to-go Beef Cookbook.

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I'm like old wine. They don't bring me out very often, but I'm well preserved.
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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
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This is a recipe for Wined & Dined Beef Roast 1 from the recipe cookbook of Recipes-to-go (Beef)

Food Tip
Try basting or searing beef with stock or broth instead of oil.

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Vengeance is a dish that can be eaten colld.
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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that?
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Wined & Dined Beef Roast 1

Since Eve ate the apple, much depends on dinner.
Lord Byron

Wined & Dined Beef Roast 1 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, 25-30 minutes on each
side. Add steak sauce to marinade and > over roast while grilling.

Serves: 6

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Wined & Dined Beef Roast 1 Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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