What do you do with a half gallon of left over mulled wine?  You marinate a beef roast in it for an afternoon and then host a friend for supper.


1/2 gallon mulled wine
3-4 lb organic free range boneless round roast
1 lb small organic red potatoes
salt and pepper
2 tbs walnut oil

How I Made It:

Marinate the beef roast in the mulled wine for 4-6 hours.

Preheat the oven to 375 degrees. Line a roasting pan with foil.  Place the roast on the rack.  Arrange the potatoes around the roast.  Salt and pepper the roast to taste.

Roast in the oven for 90 minutes or so, until it reaches the temperature you want: 130 degrees for rare, 145 degrees for medium, or 160 degrees for medium well. If you worry it might be drying out, brush it with the walnut oil.

Remove the roast from the oven and let it rest 5 minutes or so before serving.

How It Turned Out:

The roast took the spiced wine taste well, so it was a nice complement to the meat. It took longer to cook than I expected, probably because of the lower temperature (many recipes call for 400+ degrees). My supper guest said it was yummy and he went back for seconds.