Diana's Own Marinated Beef Roast Recipe

• 5-7 garlic, chopped
• 1 teaspoon grnd black pepper
• Several bay leaves
• 1 1/2 c. dry red wine
• Juice of 1 lemon
• 1 (4 lb.) rolled rump roast
• 2 tbsp. soy sauce
• 2 tbsp. Worcestershire sauce
• 2 tbsp. flour
• 3 tbsp. extra virgin olive oil
• 2 tbsp. water
• 1 can whole mushrooms
• 1 tbsp. Everglades seasoning

1. Combine garlic, pepper, bay leaves, Everglades seasoning, wine, lemon juice, and sauces in enamelware pan or possibly deep glass casserole.
2. Add in roast; turn several times to coat with mix.
3. Cover; let marinate in refrigerator at least 24 hrs; turn occasionally.
4. Heat oil over moderate heat.
5. Remove roast from marinade; pat dry.
6. Brown all sides in warm oil.
7. Preheat oven to 375 degrees.
8. Pour marinade over roast in Dutch oven; pour in can of mushrooms.
9. Cover tightly; place in oven.
10. Cook 2 hrs or possibly to taste for doneness.
11. Uncover; bake 30 min.
12. Transfer pan to stove; remove meat to hot platter.
13. Make a paste with flour and water; thicken pan gravy.
14. Slice roast.
15. Serve with gravy.
16. Yield 8 servings.

garlic, grnd black pepper, bay leaves, red wine, lemon, rolled rump roast, soy sauce, worcestershire sauce, flour, extra virgin olive oil, water, mushrooms, everglades seasoning

Taken from cookeatshare.com/recipes/diana-s-own-marinated-beef-roast-25656 (may not work)