By mersaydees on January 22, 2008
Photo by diner524
Photo by diner524
"This roast is based on a recipe from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Allow time for the beef to marinate 12 to 24 hours. Tip: I find it easy to peel tomatoes by filling a small deep saucepan with water, bring to a boil, remove from heat, and plunging a tomato held up with a fork into the water, slow-counting to ten; the skin comes off easily without cooking the tomato."
Serving Size: 1 (681 g)
Servings Per Recipe: 6
"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."
"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!"
"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."