Easy Red Wine Marinade for Beef.

Welcome to the blitz, at Our Sunday Cafe!

When time is short, often the easiest dinner is a roast safely tucked into the oven to cook, while you complete other chores. The month of December seems like the perfect time to multi-task with a roast in the oven and a list of chores to finish! 

Thyme and garlic are delicious together, add in a bit of red wine and a splash of Balsamic vinegar and you have a very tasty marinade. You will want to let the roast marinate 24 to 36 hours (and longer will not hurt!) before seasoning liberally with salt and pepper before placing it in the oven to roast. 

Once in the oven, before you know it, dinner and your list of chores will be done...

Easy Red Wine Marinade for Beef
by the seat of my pants!

1 c red wine 
2 T Balsamic Vinegar
1 -2 cloves of garlic, chopped
1 t thyme leaves, crumbled

Combine all marinade ingredients in a large 2-gallon freezer bag, add the beef roast, seal the bag, making sure all the outside surfaces of the roast come in contact with the marinade. 

Let rest in the refrigerator 24-36 hours, turn over from time to time so all surfaces continue to marinate in the wine/vinegar solution.


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