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Any-Night Beef Roast

Any-Night Beef Roast recipe
photo by:kraft
10 minutes of prep, 4 ingredients and a quick, zesty marinade prove that a savory, flavorful roast is not just for weekends anymore.
time
prep:
10 min
total:
2 hr 55 min
servings
total:
10 servings
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posted:
2/7/2005
I made this for a going away dinner for my son - we had 20 people so I doubled the recipe. I mariated for about 2 hours prior to cooking. Sliced very thin and served with rolls and horseradish. It was a big success.
posted:
2/4/2005
I would try it again..but I think I would cut the time down to one hour. The meat came out very tough in the center but tasty on the ends.
posted:
2/3/2005
This is a wonderful recipe. We used Light done Right zesty Italian and it worked fine. This is a great dish with garlic mashed potatoes. Good for company for family dinner. Makes great roast beef sandwiches the next day. The sauce is excellent.
posted:
1/29/2005
The flavor was wonderful. However, I used a boneless round rump roast. BIG MISTAKE!! The cut of beef was so tough, I had to throw it away. Next time, I'll use a rib roast!
posted:
1/27/2005
My husband and I loved this recipe. Is great!
posted:
1/26/2005
I sure enjoyed this beef recipe, honey nuts (ate too many) and honey cream filled cresents. aeh
posted:
1/26/2005
Excellent recipe! I made an au jus sauce to go with it that included beef broth, sherry, garlic, mushrooms, onions and worcestishere sauce.
posted:
1/21/2005
Fantastic! The meat was moist and tender (rump roast) and the flavour was wonderful. Even the smell while it was cooking made you hungry. It was the best roast I've had in quite a while. Leftovers....Nada!
posted:
1/20/2005
My husband and two children under 10 both enjoyed this meal. I served it with Kraft Shells & Cheese, tossed salad and stuffing.
posted:
1/19/2005
I checked the roast at the minimum time listed, and it was already overdone. I would make it again, but would check it after 45 minutes and then 60 to make sure it was the way I liked it.
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