George Foreman GV12 Owner's Manual page 14

Marinated Roast Beef with Vegetables
2 lbs. tenderloin beef roast
1 lb. carrots, cut in half and again lengthwise
16 small new potatoes, cut in half
Marinade
1 cup beef broth
1/2 cup olive oil
1/4 cup lemon juice
1 tsp. Tabasco pepper sauce
1/2 cup minced onion
2 cloves garlic, minced
1 tsp. salt
1 tsp. dried basil leaves
1 tsp. dried tarragon leaves
1 tsp. prepared mustard
• Place the meat, carrots and potatoes in a sturdy zip lock bag.
• Mix all marinade ingredients together and pour over the meat and
vegetables. Marinate in refrigerator at least 3 hours, turning occa-
sionally.
• Preheat the Contact Roaster with inverted Wire Rack.
• Using a large slotted spoon, add the meat and vegetables to the
Contact Roaster.
• Close the Lid and set the Timer for 60 minutes. Check for doneness
and continue roasting if necessary.
• Yield: Serves 6-8
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