Marinated Roast Beef

Preparation:

Preparation: Leave the meat to macerate for six hours in plenty of oil, parsley, sliced onion, fragrant herbs and pepper. Brown the meat in oil and butter. Add salt when it is well browned. Continue cooking for an hour and a half or more if necessary. Remove the roast from the container and melt a knob of butter mixed with a little flour in the saucepan. Stir, thicken slightly and add a little of the sieved marinade. Serve the roast cut into slices with the sauce on the side. Accompanying wines: Sizzano DOC, Vino Nobile Di Montepulciano DOCG, Nardò Rosso DOC.