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For marinade, in a small bowl stir together wine, onion, the water, lemon juice, Worcestershire sauce, rosemary, marjoram, and garlic salt. Place roast in a resealable plastic bag set in a shallow dish. Pour marinade over meat; seal bag. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
Preheat oven to 325°F. Drain meat, discarding marinade. Pat meat dry with paper towels. Sprinkle with salt and pepper. Place meat, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center of roast, making sure thermometer does not touch bone. Roast for 2 to 2 3/4 hours or until meat thermometer registers 135°F for medium-rare. Transfer meat to a cutting board. Cover with foil; let stand for 15 minutes before carving. (The temperature of the meat after standing should be 145°F.)