Your favourite beef roast marinated for 12 hours in a mixture of oil, tomato, wine, vinegar, garlic and herbs. Barbecued to your desired doneness then enjoyed.
My family and I enjoyed this recipe. I baked the chuck roast in the marinade in the oven for two hours (covered with foil). I then skimmed the fat off of the marinade, thickened it using cornstarch, and served it over noodles. The chuck roast I used wasn't tough at all -- maybe because I marinaded the roast for approximately 20 hours prior to baking. I'll make this recipe again. - 29 Nov 2001 (Review from Allrecipes USA and Canada)
Pretty good. The marinade really tenderized the meat. Made a good barbecue. - 21 Sep 2000 (Review from Allrecipes USA and Canada)
This is a very tasty marinade that deserves a better cut of meat, as it does not tenderize very well. I will definatly try this again, just probably on a new york strip for a much shorter marinade time. - 12 Mar 2001 (Review from Allrecipes USA and Canada)