George Foreman GV5 Owner's Manual page 13

Marinated Roast Beef with Vegetables
2 lbs. tenderloin beef roast
1/2 lb. baby carrots
8 new potatoes, cut in half
Marinade
1/2 cup beef broth
1/4 cup olive oil
2 Tbsp. lemon juice
1/2 tsp. Tabasco pepper sauce
1/4 cup minced onion
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. dried basil leaves
1/2 tsp. dried tarragon leaves
1/2 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 2 hours, turning occa-
sionally.
• Preheat the Contact Roaster.
• Using a large slotted spoon, add the meat and vegetables to the
Contact Roaster.
• Close the Lid and set the Timer for 90 minutes. Check for doneness
and continue roasting if necessary.
• Yield: Serves 4-6
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