3 Reviews

Delicious roast beef!!! I used a 2 lb sirloin tip roast. I followed the ingredients but once I marinaded the beef and strained it, I added those onions in with the beef after it was browned along with some of the marinade. When it came time for the vegetables, I then also used the carrots from the strained marinade, but otherwise followed as written and it came out perfect!!! I served it for a Sunday dinner along with mashed potatoes, gravy from the roast, corn and homemade crescent rolls, yummo!!! Thanks mersaydees for sharing the recipe!!! Made for ZWT 5.

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diner524 June 01, 2009

omg! this beef was so delicious! it came out perfectly tender and the flavors came together so well! i absolutely loved this! i will prob end up making this next year as my holiday roast! delish! made for recipe swap!

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MeliBug January 06, 2009

One word WOW. I do not know how many times, I had my family coming out to the kitchen, to say what a gorgeous smell. Do not be put off by all the ingredients it really is not time consuming. The majority of time comes into marinating and then the long cooking time and it is well worth the wait. I made as is except I added some roatsed parsnips to the veg and also made some stuffing balls. I did tie the beef with kitchen string at intervals, so the meat would keep its shape. I do not have a dutch oven so I browned the beef as stated then cooked in a large saucepan covered over a very low heat. I strained the marinade and added to the saucepan to give it more liquid, and added some beef stock granules so the wine did not over power the sauce. This was absolutely amazing and the meat just fell apart it was so tender from all the marinating and slow cooking. The sauce was gorgeous and the whole meal was just so morish I will be making this again soon. A definite keeper, one of the best recipes I have tried in a long time.

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The Flying Chef May 04, 2008
Beef in Red Wine