¼ cup chili sauce
¼ cup red wine
2 tablespoons soy sauce
1 teaspoon cumin
1 tablespoon minced garlic
2 to 2 1/2-lb. round beef roast
1-Combine all ingredients and refrigerate at least 8 hours or overnight to marinate.
2-Heat oven to 325°F. Remove beef from marinade and place beef in roasting pan. Bake for 1 1/2 hours or until of desired doneness, brushing occasionally with marinade.
3-Make mac and cheese and put in the oven with the roast after an hour.
4-Make brown caper sauce from roast drippings and serve with sliced beef.
Horsey Blue Mac and Cheese
2 cups Elbow Macaroni, uncooked
4 tablespoons butter
1/2 cup minced onion
4 tablespoons flour
2 cups milk
2 tablespoons prepared horseradish
1 tablespoon whole grain mustard
1 teaspoon salt
1 1/2 cups grated sharp Cheddar cheese
4 ounces crumbled blue cheese
4 ounces blue cheese slices
4 slices sharp cheddar
Fill pan with 2 quarts of water and ½ teaspoon salt and turn heat on high. When water comes to a boil add the noodles and let them boil for 10 minutes. Melt butter in a saucepan over medium heat and add the onion. Cook about 5 minutes and add flour and blend butter and flour well and then gradually stir in milk. Stir continuously as mixture come to a simmer and thickens. Remove from heat and mix in horseradish, mustard, salt, grated cheese and crumbled blue cheese. Drain noodles and place in a casserole dish. Pour cheese sauce over the noodles and stir noodles and cheese until well mixed. Arrange slices of cheddar and blue on top of the noodles and cheese sauce. Place casserole in oven and heat until cheese is bubbly and slightly browned on top, about 15 to 20 minutes.
Brown Caper Sauce
2 tablespoons butter
2 tablespoons flour
1 cup beef broth and roast drippings
2 tablespoons capers
1/2 cup red wine
1 1/2 teaspoons lemon juice
1 tablespoon Worcestershire sauce
Salt to taste
Melt butter in a small saucepan and mix in flour. Add the beef broth and wine and stir until the sauce thickens. Then stir in the lemon juice, Worcestershire and taste. Add salt if needed.