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Beef, Roasted and Marinated (M, KLP, TNT)
Source: Woman's Day Magazine several years ago
Serves: About 20-25

1 (5 lbs.) piece of meat used for roasting
Garlic powder
Black pepper
1 teaspoon dried rosemary needles
Seasoned salt mix
2 tablespoons vinegar
Olive oil for browning the meat

Sprinkle the meat with the vinegar on the entire surface and the rest of the seasonings liberally and wrap tightly in aluminum foil and refrigerate overnight or up to two days ahead.

About 1 hour before cooking, remove from refrigerator. Line a large skillet with olive oil, heat and brown the meat on all sides.

Place the meat in a shallow baking pan and insert a meat thermometer into the thickest part of the meat. Bake at a preheated 300°F until the desired doneness is reached. Without a thermometer, bake 10 minutes to the pound for rare, 20 minutes for medium and 22 minutes for medium-well.

Serve at room temperature. Slice thinly and serve with thinly sliced French bread or matzos for Pesach.

Poster's Notes:
I make this often and usually serve it before dinner on French bread slices or for Pesach on matzos as a really nice hors d'oeuvres. It is not exactly what Mary requested but similar and I think excellent. My machatonim are here visiting from Venezuela and she has already requested that I make this meat.

Posted by Elena Eder

Nutritional Info Per Serving: N/A