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Beef Casseroles

Lynn's Roast Marinade Casserole

MARINADE
1 x carrot chopped
1 x onion chopped
4 x celery stalks chopped
2 tbl olive oil
1/2 cup white wine
1/4 cup wine vinegar
5 x parsley sprigs
2 x garlic cloves
1/8 tsp thyme
1 x bay leaf
1/4 tsp freshly-ground black pepper
1/2 tsp salt
MAIN DISH
3 lb lean bottom round beef roast or
    rump or chuck
4 x carrots halved crosswise
3 x garlic cloves chopped
1/2 cup pitted green olives sliced
2 tbl cornstarch mixed with water
3 cup yolkless egg noodles

 Method :
For marinade: Finely chop carrots, onion and celery (or use a food processor). Heat oil in a saucepan and add the vegetables; cook, stirring constantly until lightly browned. Add the remaining marinade ingredients and simmer for 5 minutes. Cool.
Cut raw meat across the grain into 1/4- to 1/2-inch-thick slices. Place in glass bowl and cover with marinade. Refrigerate for 24 hours.
Remove meat from marinade and place onto paper towels. Spray a skillet with nonstick spray. Brown the meat on both sides. Strain the marinade and add to the skillet, covering meat completely (add water if necessary). Add carrots, garlic and sliced olives. Bring mixture to a boil. Cover with tight-fitting lid.
Place in 275 degree oven for 1 hour or until meat is tender. Remove from oven. Skim off any fat. Add cornstarch mixture and stir until thickened.
Place meat into center of platter. Surround with cooked noodles. Spoon small amount of sauce over meat. Serve remaining sauce in the bowl.
This recipe yields 8 servings.