Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 1 beef roast, 4 Lbs. boneless rum, sirloin tip, or cross-rib chuck, tied
- 2 cups apple cider
- 2/3 cup salad oil
- 1 Tablespoon lemon juice
- 1/2 cup onion (1 medium) chopped
- 3 cloves garlic, unpeeled, smashed, but not completely crushed
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon whole allspice
- 1 teaspoon dry mustard
- 1/2 teaspoon pepper
- 2 Tablespoons cornstarch
Makes: 6 servings
Prep time: 10 minutes
Marinating time: 4 hours or more
Roasting time: 2 hours
Make about 2 dozen slits in the meat on the outside, 1 inch deep; place in glass or plastic bowl.
Combine apple cider, oil, lemon juice, onion, garlic, bay leaf, salt, thyme, allspice, mustard and pepper. Pour over meat. Cover; marinate in refrigerator for 4 hours or more.
Remove roast from marinade. Place on roasting pan. Insert meat thermometer so it reaches the thickest part. Roast at 300 degrees until thermometer reaches 140 degrees, about 2 hours for rare meat (meat continues to cook after it is out of the oven). Remove onto warm platter.
Strain marinade. Skim fat from roasting pan. Add marinade to the drippings, reserving 2 to 3 Tablespoons of the marinade liquid to mix with cornstarch. Stir cornstarch into boiling liquid. Cook until thickened. Glaze roast with the sauce.
Slice very thinly to serve.
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