|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This beef is slow roasted with a flavorful red wine marinade. Use a lean chuck arm roast, top round, or rump roast in the recipe.
- 1/4 cup green bell pepper (chopped)
- 1/4 cup onion (chopped)
- 1/4 cup celery (chopped)
- 1/4 cup cider vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 1/2 cup red wine (or substitute with apple juice)
- 1 (3- to 4-pound) top round roast (or rump roast or a lean chuck arm roast)
Gather the ingredients.
In a small bowl, combine all ingredients except chuck roast.
Place the roast in a non-reactive pan or large sealable plastic bag. Pour marinade over the roast and cover or seal. Refrigerate for 12 to 24 hours, turning occasionally.
Place the roast in a roasting pan with the marinade.
Roast, uncovered, at 325 F for about 3 hours, or until tender.
Baste occasionally with the marinade.
When the top round is cooked to your desired temperature, remove from the oven, tent with foil, and let rest for 3 to 5 minutes.
Slice, serve, and enjoy!
- Rare: 120 F to 125 F
- Medium-Rare: 130 F to 135 F
- Medium: 140 F to 145 F
- Medium-Well: 150 F to 155 F
- Well-Done: 160 F and above
Please note, that according to Foodsafety.gov, 145 F is the minimum safe temperature for beef, pork, and lamb.
You Might Also Like