In a pot, mix all the marinade ingredients together. Marinate the roast in that pot for 30 minutes in the refrigerator, turning it 3 or 4 times.
Preheat the oven to 350°F/180°C.
Remove the roast from the marinade and drain it thoroughly.
In the pot, bring the marinade to a boil. Skim and Set aside.
In a roasting pan, sear the meat on all sides. Add the cooked marinade and 80 mL (1/3 cup) of chicken broth.
Continue cooking in the oven at 180350°F/180°C, calculating 1 hour/kg (30 minutes/lb.).
Remove the roast from the roasting pan, wrap it in aluminium foil and Set aside.
Deglaze the roasting pan with the rest of the broth. Bring to a boil and simmer 2 minutes.
Slice the roast and pour the sauce over the slices or present the whole roast on a serving platter with the sauce in a gravy boat.
Serve with yellow and green zucchini sections and pasta lightly coated with parsley.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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