Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Boneless rump, sirloin tip
2 c Apple cider
2/3 c Salad oil
1 tb Lemon juice
1/2 c Chopped onion
3 Cloves garlic, smashed
1 Bay leaf
1 ts Salt
1 ts Thyme
1 ts Mustard, dry
1 ts Allspice
1/2 ts Black pepper, fresh ground
2 tb Cornstarch

Here's a boneless beef roast marinated in a flavorful apple-cider,
onion- garlick mixture. Surprisingly good. The meat must be cooked
to RARE or MEDIUM-RARE for its optimum tenderness, which may be bad
news for those of you who like it well-done, but well-done, in this
case, will prove to be tougher than the medium-rare. The acidic
action of the cider makes all the difference in the world in terms
of tenderness. Combine that with the marinating and the slow
roasting, tenderness IS the name of the game. You can garnish this
one with crab apples and parsley for making pretty. Directions for
beef roast: Make a couple of dozen slits in the meat on the outside
about an inch deep. Place in a glass or plastic bowl. Combine the
apple cider, oil, lemon juice, onion, garlick, bay leaf, salt, thyme,
allspice, mustard and pepper; pour the marinade over the meat. Cover
and marinate in the refrigerator at least four hours. Maybe more.
Remove the roast from the marinade. Place on a roasting pan and
insert the meat thermometer so it reaches the thickest part. Roast at
300 degrees until the thermometer reaches 140 degrees, about 2 hours
for rare meat (meat continues to cook after it is out of the oven).
Remove onto a warm platter. Strain the marinade. Skim the fat from
the roasting pan, and add the marinade to the drippings. Reserve 2
to 3 tbsp of the marinade liquid to mix with the cornstarch. Stir the
cornstarch into the boiling liquid and cook until thickend.
Glaze the roast with the sauce. Slice *very thinly* to serve.
Especially good served with potato casserole (or the new
potato-garlick recipe you just saw posted here), glazed carrots,
green salad, garlick bread.

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