4/5
(1 Votes)
Ingredients
- 1 3/4 cups wine vinegar ( this was too much vinegar)cut back on this
- 1 cup vegetable oil
- 8 oz can tomato sauce
- 2 tsp. salt
- 2 tsp powdered mustard
- 1 1/2 tsp. thyme leaves
- 1 tsp. coarse ground pepper
- 1 1/2 tsp. celery seed
- 3/4 tsp. ground cloves
- 1 tsp. garlic powder
- 1/4 cup dry minced onion
- 5- 6 lb. boneless, lean beef roast
- 1/4 cup dry minced onion (additional)
- 1/2 cup dry vegetable flakes (optional)
- 1 cup water
Preparation
Step 1
Mix together wine vinegar, oil, tomato sauce, salt, mustard, thyme leaves, pepper, celery seed, cloves, garlic powder and 1/4 cup dry minced onion. Place roast in heavy plastic bag and pour in marinade. Seal and refrigerate 16-24 hours, turning 3 to 4 times. Remove roast from bag. Mix 1/4 cup dry minced onion, vegetable flakes and water; pour into roasting pan. Place roast in pan and pour 3/4 to 1 cup of the marinade over roast and bake, uncovered, in a 325 degree oven approximately 2 hours (meat will be rare). Add marinade or water as necessary to keep beef from drying out. Serve warm or slice thinly and serve cold.
Serves 12- 15.