Marinade:

1 cup burgundy

1 cup salad oil

2 Tbsp. Worchester sauce

¼ cup ketchup

2 Tbsp. Sugar

2 Tbsp. Red wine vinegar

Place roast in plastic bag.
Mix marinade and pour over roast.
Place in refrigerator for 6-24 hours turning several times.
Grill or roast in slow oven (325 degrees) until meat thermometer reaches desired doneness. Let stand 15 minutes before carving.

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