Blade roast marinated in red wine

 

6 servings

1 blade roast of 1.5 kg

The marinade

1 onion, cut into slices

2 sprigs of rosemary, leaves

2 cloves of garlic, minced

125 ml red wine

30 ml red wine vinegar

15 ml sugar

2 ml ground black pepper

60 ml olive oil

2 ml salt

In a container, mix all the marinade ingredients; place the chuck roast in the marinade, cover and refrigerate for 6 to 12 hours.

Place the roast in a baking dish, drizzle with the marinade; cover and place in the oven at 300F/150C for 4 hours.

Serve.

BON APPÉTIT