- 1 medium sized beef roast
- 1 medium Onion ( coarsely chopped)
- 2 Cloves Garlic ( minced or finely chopped)
- ¼ cup Olive Oil
- 2 Cups red wine (malbec, cab sauv, merlot or pinot noir)
- ½ cup lemon juice
- ¼ cup balsamic Vinegar
- 1 tsp coarse salt
- fresh ground pepper to taste
Mix garlic, red wine, lemon juice, balsamic vinegar, olive oil, salt and pepper in a bowl.
Place roast in a roasting pan with the chopped onion
Slowly pour the ingredients in the bowl over the roast.
Place in a pre-heated oven (350 degrees).
At 15 minutes into the cook, pour the juices from the bottom of the roasting pan over the roast again allowing the oil and wine to soak through the roast.
Cook until desired temperature of meat has been reached.
Note: for a medium doneness roast I let it roast in the pan for 2 hours basting it every 15 to 20 minutes until it is done.
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This recipe pairs well with many sides. For example, Twice baked Potatoes, roasted sweet potato, grilled peppers, or grilled asparagus. A favorite of mine is to pair it with a Greek style tomato and cucumber salad that has been drizzled with a mixture of balsamic vinegar and olive oil.