Redondo de ternera marinado en vinagreta de mantequilla de manzana y sidra

Ingredientes

• 6 oz. G.H.A. Apple Butter & Cider Vinaigrette
• 3 lb. Choice Rump Roast
• 6 Med. White Potatoes (Peel & Quarter)
• 1 lb Peeled or Baby Carrots
• 6 cloves Hard Neck Garlic (Thinly sliced)
• 3 Tbsp G.H.A Roasted Shallot Spread (Top potatoes and carrots)
• 2 Beef Bouillon Cubes
• salt & pepper (To taste)
• 1/2 cup water

Preparación

1. 1

   Marinate 3 lb. beef rump roast in a ziplock bag 24-48 hrs. with 6 ozs. of Golden Harvest Acres Apple Butter & Cider Vinaigrette.

2. 2

   Place in a dutch oven with potatoes, carrots, bouillon cubes with garlic sprinkled on the roast and throughout.

3. 3

   Add left over marinade that did not get absorbed, with 1/2 cup of water and salt & pepper to taste.

4. 4

   Sprinkle 3 tbsp of Golden Harvest Acres Roasted Shallot Spread on potatoes & carrots.

5. 5

   Cover with lid and place into a 325-350 degree oven for approx. 2 1/4- 2 1/2 hours until roast reaches desired wellness. The marinade will make your roast extremely tasty & tender and create delicious juice to dress your slices of meat & veggies!