Cider Marinated Beef Roast - Recipe

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CIDER MARINATED BEEF ROAST

This boneless beef roast is marinated in a flavorful apple cider-onion-garlic mixture. The meat must be cooked to rare or medium rare for optimum tenderness, which, combined with the marinating and the slow roasting makes it tender. Garnish with crab apples and parsley.

FOR 6 SERVINGS YOU WILL NEED:

1 beef roast, 4 lbs. boneless rump, sirloin tip, or cross-rib chuck, tied
2 c. apple cider
2/3 c. salad oil
1 tbsp. lemon juice
1/2 c. onion (1 med.), chopped
3 cloves garlic, unpeeled, smashed, but not completely crushed
1 bay leaf
1 tsp. each salt, thyme, whole allspice, dry mustard
1/2 tsp. pepper
2 tbsp. cornstarch

1. Make about 2 dozen slits in the meat on the outside, 1 inch deep; place in glass or plastic bowl.

2. Combine apple cider, oil, lemon juice, onion, garlic, bay leaf, salt, thyme, allspice, mustard and pepper. Pour over meat. Cover, marinate in refrigerator for 4 hours or more.

3. Remove roast from marinade. Place on roasting pan. Insert meat thermometer so it reaches the thickest part. Roast at 300 degrees until thermometer reaches 140 degrees, about 2 hours for rare meat (meat continues to cook after it is out of the oven). Remove onto warm platter.

4. Strain marinade. Skim fat from roasting pan. Add marinade to the drippings, reserving 2 to 3 tablespoons of the marinade liquid to mix with cornstarch. Stir cornstarch into boiling liquid. Cook until thickened. Glaze roast with the sauce.

5. Slice very thinly to serve.

Good served with: potato casserole, glazed carrots, green salad, bread. For 10 servings: 1 1/2 times the ingredients, cooking time: 2 1/2 hours. Preparation time: 10 minutes. Marinating time: 4 hours or more. Roasting time: about 2 hours. Oven temperature: 300 degrees.

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recipe reviews
Cider Marinated Beef Roast

· Mar 27 · #65005

Debbs Seattle (Washington) says:

I used the cheapest cut of roast due to my budget at the moment but did not want the typical Slow Cooker Sunday meal. Served it with roasted root vegetables. Oh My Goodness! Top 1% of any meal I have ever made. Worthy of any 5 star dining establishment's menu. So tender it did not need a knife and made your brain think you were eating filet. I will never make a crock pot roast again. Instead of slits I cut bands across both sides between the string on the roast. This is a keeper recipe for certain. I am a good cook but this made me look twice as accomplished!

· Jun 30 · #103928

Gloria (New Jersey) says:

I treated myself to this delicious recipe; it has a great old world flavor; and is definitely a keeper; I used an apple cider from Spain that contains a very low level of alcohol and fresh lemon thyme. I can't wait to make it again!

· Oct 9 · #110806

Golfer (Wisconsin) says:

I loved this - made it with apple juice instead of cider. The glaze is yummy too. Think about setting timer to 1 hour 30 min if you like your meat rare- the thermometer was at 140°F degrees after about 1 hour 40 minutes - Excellent- best roast I have ever made!!

· Feb 25 · #121954

Krystina (California) says:

This turned out excellent. It's easy to make and I enjoyed that I already had almost all of the ingredients right in my cupboard. My family asked for seconds and thirds when they never usually do. It turned out so juicy and delicious. I cooked it longer until my thermometer reached 170°F because after two hours it was way to rare for me. Served it with glazed carrots and dinner was a huge success. Easy to make and clean up as well. I only wish it came with a calorie count.

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