| | Directions | | Place roast in a plastic bag set in a deep bowl. For marinade, in a mixing bowl, combine wine, lemon juice, olive oil or cooking oil, pepper, rosemary, marjoram, Worcestershire sauce, mustard, and garlic salt. Pour marinade over roast. Seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Remove roast from bag, reserving marinade. Place roast fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 350-degree oven for 1 1/4-2 1/4 hours for medium (160-degrees), or 1 1/2- 2 1/2 hours for well-done (170-degrees), brushing with marinade occasionally. (Do not brush with marinade during the last 5 minutes of roasting.) Cover with foil and let stand 15 minutes before carving. Serves 8 to 10 |
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| Ingredients | | - |  | 1 beef sirloin tip roast (4 lb ) |
| - | | 3/4 cup dry red wine |
| - | | 1/4 cup lemon juice |
| - | | 2 tablespoons olive oil or cooking oil |
| - | | 1 tablespoon coarsely ground black pepper |
| - | | 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed |
| - | | 1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 1 tablespoon Dijon-style mustard |
| - | | 1/4 teaspoon garlic salt |
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