Father's Day Roast Beef

By ezunich

Ingredients

• 3 1/2 to 4 lb beef eye round roast
• 1 cup red wine
• 2 tbsp_oil
• 1 medium onion, chopped
• 2 tbsp snipped parsley
• 1/2 tsp thyme leaves
• Dash freshly ground black pepper

Preparation

Step 1

Combine wine, oil, onion, parsley, thyme and pepper. Place roast in plastic bag, add marinade, tum to coat. Tie bag securely and marinate in refrigerator 24 hours turning occasionally. Pour off marinade. Pat roast dry with absorbent paper; place on rack in open roasting pan. Insert roast meat thermometer so bulb is centered in the thickest part. Do not add water. Do not cover.
Roast in a slow oven (325°) until thermometer registers 135°. low 20 to 22 minutes per pound. Let roast stand 15 minutes. (Roasts will usually rise 5 degrees in temperature to reach 140° for rare.) Carve
into thin slices.