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Boneless beef round roast
marinated in a thyme, white wine and lime marinade, roasted to
perfection and served with dill cream sauce.
Marinated
Beef Roast with Cream Sauce
- 3 pounds boneless beef
round roast, rolled and tied
- 1/4 cup dry white wine
- 1/4 cup vegetable oil
- 3 tablespoons fresh lime
juice
- 1 teaspoon dried thyme,
crushed
- 1/2 cup whipping cream
- 2 tablespoons all-purpose
flour
- 1/4 teaspoon granulated
sugar
- 1/8 teaspoon dill weed
- Salt and freshly ground
pepper to taste
- Lime segments
- Chopped fresh cilantro
- Pierce beef all over with
long-tined fork. Place in a plastic zip-lock style bag or glass dish. Combine wine, oil, lime
juice and thyme; pour
over beef. Close bag securely or cover dish. Marinate in
refrigerator several hours,
turning occasionally.
- Place beef and marinade
in roasting pan, season with salt and pepper. Cover and cook at 350°F (175°C)
for 2 1/2 hours or until tender,
baste occasionally.
- Remove beef; keep warm.
Strain pan juices into sauce pan, skim off fat. Boil juices. Combine cream, flour and
sugar; stir into juices. Cook
and stir until thickened. Add dill weed. Season with salt and
pepper.
- Carve beef, arrange on
serving platter. Garnish with lime segments and cilantro. Serve with sauce.
Makes 6 to 8 servings.
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