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| Spiced Roast of Beef
1 3/4 cups of wine vinegar
1 cup of vegetable oil
one 8 ounce can of tomato sauce
4 1/2 teaspoons of salt
2 teaspoons of ground mustard
1 1/2teaspoons of celery seed
3/4 teaspoon of thyme leaves
1 teaspoon of freshly ground black pepper
3/4 teaspoon of ground cloves
3/4 teaspoon of garlic powder
5 pounds of bottom round or top round of beef
3/4 cup of mixed vegetable flakes
1/2 cup of instant minced onion
2 bay leaves
3/4 teaspoon of thyme leaves
1 cup of water
1/2 cup of water, optional
Mushroom gravy or your favorite mushroom gravy recipe
In a medium bowl combine vinegar, vegetable oil, tomato sauce, salt, powdered mustard, celery seed, 3/4 teaspoon of thyme, pepper, cloves and garlic powder, mix well. wipe meat with damp paper towels, place in heavy duty plastic bag. Pour marinade over meat, seal with twister, refrigerate 16 hours or longer. Turn meat once or twice to marinate evenly.
Approximately 3 hours before serving, remove meat from refrigerate. Let stand 1 hour at room temperature. Preheat oven to 300ºF. Scatter vegetable flakes, onion, bay leaves and 3/4 teaspoon of thyme in bottom of roasting pan. Pour 1 cup of water over vegetables. Remove meat from marinate. Place on top of vegetables. Pour 3/4 cup of marinade over meat, discard rest. Insert meat thermometer into thickest part of beef. Roast uncovered for approximately 2 hours or until temperature of meat registers 140ºF. for rare or 160ºF for medium. Add 1/4 cup more water to vegetables if they dry out. Remove meat to heated serving platter. Cover with foil and keep warm. Prepare mushroom gravy from pan drippings. Serve approximately 1/4 cup of gravy per portion. Makes 10 servings
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