Marinated Beef Roast with Cream Sauce
A boneless, beef round roast marinated in a thyme, white wine and lime marinade, roasted to perfection and served with dill 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
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.