Marinated Port Wine Roast
A rich marinated beef roast infused with port wine, soy sauce, and Worcestershire for a savory, slightly sweet flavor profile, perfect for special occasions or weekend dinners.
Ingredients
Instructions
- Combine brown sugar, soy sauce, Port wine, Worcestershire sauce, and pepper in a bowl.
- Place the beef roast in the marinade and marinate overnight, turning at least once.
- Grill the meat over an open flame or roast at 375°F until done.
Tips & Substitutions
For a deeper flavor, let the roast marinate for up to 24 hours. If you don't have Port wine, a good red wine or even a splash of balsamic vinegar can work as a substitute. Adjust the brown sugar based on your sweetness preference; you could use honey or maple syrup for a different twist. Consider using a meat thermometer to ensure your roast reaches the desired doneness.
Serving Suggestions
Serve your Marinated Port Wine Roast with a side of roasted vegetables or creamy mashed potatoes for a hearty meal. It pairs beautifully with L.A. Dirty Rice for a flavorful twist. A simple green salad can add freshness to the plate. Consider offering a rich gravy made from the pan drippings to elevate the dish further.
Storage & Reheating
Leftover marinated roast should be cooled completely and stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the roast and warm it gently in a skillet over low heat, adding a splash of broth or water to keep it moist. You can also reheat slices in the microwave, but be cautious to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Port Wine Roast contains roughly 168 calories, with 4g protein, 36g carbohydrates, and 1g fat. It is an excellent source of vitamin C (69% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2070mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like flank steak or sirloin, but cooking times may vary. Make sure to adjust the marinating time based on the thickness of the cut. Tougher cuts may benefit from longer marination to enhance tenderness.
How do I know when the roast is cooked to the right temperature?
For medium-rare, aim for an internal temperature of 135°F; for medium, 145°F. Use a meat thermometer inserted into the thickest part of the roast to check. Remember that the roast will continue to cook slightly after being removed from the heat.
What can I do with the leftover marinade?
While it’s not recommended to reuse the marinade as is, you can bring it to a boil for a few minutes to kill any bacteria and then use it as a sauce. Just make sure to adjust the flavors if necessary, and consider thickening it with a cornstarch slurry for a richer consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).