Marinated Roast Beef with Vegetables
2 lbs. tenderloin beef roast
1 lb. carrots, cut in half and again lengthwise
16 small new potatoes, cut in half
Marinade
1 cup beef broth 1/2 cup olive oil 1/4 cup lemon juice
1 tsp. Tabasco pepper sauce 1/2 cup minced onion
2 cloves garlic, minced
1 tsp. salt
1 tsp. dried basil leaves
1 tsp. dried tarragon leaves
1 tsp. prepared mustard
•Place the meat, carrots and potatoes in a sturdy zip lock bag.
•Mix all marinade ingredients together and pour over the meat and vegetables. Marinate in refrigerator at least 3 hours, turning occa- sionally.
•Preheat the Contact Roaster with inverted Wire Rack.
•Using a large slotted spoon, add the meat and vegetables to the Contact Roaster.
•Close the Lid and set the Timer for 60 minutes. Check for doneness and continue roasting if necessary.
•Yield: Serves
14
