A Lovely Roast

The garlic, basil and mustard combine so very well with this roast. Marinating it with the wine and lemon juice helps break down the meat.

The end result is a lovely herb crusted roast.

The roast is very moist but lacking in salt.

Honestly that is the only change I would make - add salt. Maybe some pepper.

I did use the pan drippings to make a gravy to go with the roast. I added salt to the gravy, so that helped with the flavoring a bit.

Overall though, it was a lovely dish for a nice Sunday dinner.

WINED AND DINED BEEF ROAST

1 Clove Garlic, Minced

3 Tablespoons Oil

1/2 Cup Dry Red Wine

2 Tablespoons Lemon Juice

1 Teaspoon Dried Basil

1/2 Teaspoon Salt

1/2 Teaspoon Dry Mustard

3 Pound Beef Arm Roast

2 Tablespoons Steak Sauce

In a small saucepan, cook garlic in oil, remove from heat. Add wine, lemon juice, basil, salt and dry mustard. Prick roast on both sides with a long tined fork. Place in a large plastic bag and pour in marinade. Marinate overnight. Drain, reserving marinade. Grill over medium heat for 25 to 30 minutes on each side. Add steak sauce to marinade, brush over roast during cooking.