Monday, December 22, 2014

Special Occasion Roast™

This is a great recipe for the holidays or anytime. I've used round roast, but you can use what you like.

5 - 6 lb beef roast
1/8 -1/4 tsp each: salt, pepper
1 - 2 cloves fresh garlic crushed, chopped
1/4 c each: chopped fresh mushrooms, dry red wine, cold water
1/8 c olive oil
1 large onion peeled and quartered
2 - 3 carrots cut into 3rds.

Preheat oven to 350 F'.

Peel, rinse and cut carrots and onions.

Peel, crush and chop garlic.

Remove roast from refrigerator and place in a roasting pan. Pour some of the wine and oil over roast.

Make some tiny slits all over roast. Stuff slits with stuffed garlic.

Sprinkle half of the seasonings over roast.

Turn roast over. Pour some of the wine, oil over other side of roast. Repeat prior process with garlic and seasonings.

Pour rest of wine and water in bottom of pan.

Add carrots mushrooms and onions to pan. Place pan in oven and cook for 2  1/2 - 3hrs . approx or until desired doneness. 

Remove roast from oven and cover with the foil to keep warm. Let rest for a few minutes before carving.

Serves 8 approx.

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