Rosemary-Merlot Roast & Garlic Roasted Potatoes

A variation on the recipe from the cooking light dinner tonight cook book . Actually the only variation was the cut of meat... I used the chuck roast I had instead of the flank steak. It was all VERY delicious :o) Both kids had no issue with the meat and the potatoes are similar to what I've made on other occasions.

Rosemary Merlot Roast & Garlic Roasted Potato

Find it here: Cooking Light Dinner Tonight book ( Pg 230 )

Roast~

Ingredients:

1c finely chopped onion

3/4c low sodium beef broth

3/4c merlot

1 tbs chopped rosemary

1/2 tsp salt

1/4 tsp italian spices

2 garlic cloves, minced

1 ( 1lb) flank steak, trimmed

cooking spray

1 tbs tomato paste

2 tsp Dijon mustard

Directions:

1. Prep grill or broiler

2. Combine 1st 7 ingr. in a lg. zip-lock bag. Add steak;seal bag. Marinate in fridge for 20 min, turning once. Remove Steak from bag, reserve marinade.

3. Place steak on grill or broil ( coated with cooking spray) ; cook 6 min on each side or until desired degree of doneness. Let stand for 5 min. Cut diagonally across the grain into thin slices;keep warm.

4. while the steak cooks, combine the reserved marinade with tomato paste & mustard in med saucepan on med-high heat. Stir w/ a whisk;bring to boil & cook until reduced to 1c (@7 min.). Serve sauce w/ steak.

Potatoes~

Ingredients:

1 tbs olive oil

1/2 tsp salt

1/4 tsp Italian spices

1/4 tsp paprika

1/4 tsp black pepper

4 minced garlic cloves

1 1/2 lbs quartered, small red potatoes

Directions:

1. Pre-heat oven to 500 degrees.

2. Combine all ingr. on a jelly roll pan coated w/ cooking spray.

3. Bake for 25 mins or until tender, stirring every 10 min.