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Categories:
beef roast light dry wine butter sweet onion Worcestershire sauce lemon salt mushrooms bouillon cubes dried leaf basil
Viewed: 8 - Published at: 2 years agoIngredients
- 1 (5 lb.) top round/boneless beef roast
- 3/4 c. light dry wine
- 1/4 c. (1/2 stick) butter
- 1 large sweet onion (3/4 lb.), sliced
- 2 Tbsp. Worcestershire sauce
- juice of 1/2 lemon
- 1/2 tsp. salt
- 2 (4 oz.) cans sliced mushrooms, drained
- 3 beef bouillon cubes, dissolved in 1 1/2 c. hot water
- 1 tsp. dried leaf basil
Method
- Place roast on rack in baking pan.
- Bake at 325° for 2 hours. Pour wine over meat.
- Bake 1 hour longer.
- Remove from pan.