This is a great recipe for the holidays or anytime.
5 lb. beef roast
1/4 tsp. each: salt, pepper
1 - 2 cloves fresh garlic crushed, chopped
1/3 c. each: dry red wine, cold water
1/8 c. olive oil
1 onion peeled and quartered
1/4 tsp. each: salt, pepper
1 - 2 cloves fresh garlic crushed, chopped
1/3 c. each: dry red wine, cold water
1/8 c. olive oil
1 onion peeled and quartered
10 pepperoncini peppers
Preheat Oven to 350 F'.
Peel, rinse, cut 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 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 peppers and onions to pan.
Place pan in oven and cook for 2 1/2 hrs . approx or until done.
Remove roast from oven and cover with the foil to keep warm.
Remove roast from oven and cover with the foil to keep warm.
Let rest for a few minutes before carving.
Serves 6.
This post first appeared on Cooking With Heideâ„¢/Cooking With Heidiâ„¢, please read the originial post: here
