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Cider Marinated Beef Roast

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      Title: CIDER MARINATED BEEF ROAST
 Categories: Beef, Main dish, Meats
      Yield: 8 Servings
 
      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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