1.8

kg

boneless beef roast

2

cup

apple juice

2/3

cup

salad oil

1

Tbs

lemon juice

½

cup

onion; chopped

3

cloves

garlic; crushed

1

bay leaf

1

tsp

salt

1

tsp

thyme

1

tsp

dry mustard powder

1

tsp

ground allspice

½

tsp

fresh ground black pepper

2

Tbs

cornflour

1

Make a couple of dozen slits in the meat on the outside about 2cm deep. Place in a glass or plastic bowl. Combine the apple cider, oil, lemon juice, onion, garlic, bay leaf, salt, thyme, allspice, mustard and pepper, pour the marinade over the meat.

2

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.

3

Roast about 2 hours for rare meat, meat continues to cook after it is out of the oven.

4

Remove onto a warm platter. Strain the marinade. Skim the fat from the roasting pan, and add the marinade to the dripping's. Reserve 2 to 3 Tbs, of the marinade liquid to mix with the cornflour.

5

Stir the cornstarch into the boiling liquid and cook until thickened. Glaze the roast with the sauce. Slice very thinly to serve. Especially good served with potato casserole or the new potato-garlic recipe you just saw posted here, glazed carrots, green salad, garlic bread.