1/2 cup dry red wine
1 1/2 teaspoons salt
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried leaf thyme
1/4 teaspoon oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried parsley flakes
1 tablespoon olive oil
Directions:
About 2 hours before roasting, combine the roast and red wine in a food storage bag; refrigerate.
Combine remaining ingredients in a small bowl about 10 minutes before roasting time. Place roast on a rack in baking pan and rub all over with the herb and seasoning mixture.
Roast at 350° for about 1 to 1 1/2 hours, or until roast is about 145° on a meat thermometer for medium-rare. Serves 8.
Served with noodles, honey carrots, brussels sprouts and blue corn bread. (Sorry didn't get the noodles in the picture. I can't eat them so they are not on my plate.)
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