2 hours, 10 minutes*
- Rub entire roast with garlic. Combine oregano, basil and pepper; press into the roast.
- In a shallow baking dish, combine tomato paste, garlic powder and red pepper flakes. Stir in wine and vinegar. Cover and refrigerate 10 to 24 hours, turning occasionally.
- Preheat oven to 350°F. Remove beef from marinade. Wrap beef in foil with 1/2 cup of the marinade. Roast 2 hours or until instant-read thermometer registers 150°F for medium-rare or 160°F for medium. Let stand 10 minutes before cutting into thin slices.
View all nutritional information
Calories 285, Calories Fat 0, Total Fat 12g, Saturated Fat 4g, Cholesterol 80mg, Sodium 52mg, Carbohydrate 3g, Protein 36g
|Total Fat (extra)||18|
|Saturated Fat (extra)||20|