ITALIAN ROAST BEEF II
3 lbs. beef chuck roast
1 (16-oz.) bottle Italian-style salad dressing
3 cloves garlic minced
ground black pepper, to taste
Place beef chuck into a stainless steel or glass-mixing bowl. Pour dressing over the roast, and turn to coat, and refrigerate for 24 hours.
Preheat oven to 285^.
Line a 13-x-9 inch baking dish with aluminum foil. Place the marinated roast in the dish. Rub the garlic and pepper into the meat. Pour any leftover marinade over the roast.
Bake at 285^ for 1-1/2 hours. Increase heat to 375^ and continue baking for an additional 2 hours.
Remove roast from the oven, and cover with foil. Let sit for 15 minutes before serving.
Yield: 8 servings.
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