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Red Wine Injected Roast Beef

With Injected Baked Potatoes

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Red Wine Injected Roast Beef
Serves 4
Prep Time:
Grill time: 50

Injecting marinade into your meat is a great way to get that marinated flavour and tenderness without taking the time to actually marinate. This is also a great way to increase the melt-in-your-mouth-ness of a good cut of meat. Napoleon's Deluxe Marinade Injector is a great tool to have in your arsenal of great grilling tools.

The husband was running late the night I made this for dinner. It was quite a treat when he came home and found a perfectly cooked roast beef dinner waiting for him. Depending on the size of the roast you get, this meal doesn't take much longer than most. Give it a try, a weeknight treat or a weekend meal. Red Wine Injected Roast Beef With Injected Baked Potatoes is just plain good. Leave a comment below and tell us about your favourite "treat" meat and potatoes meal.

Inject the beef
Inject the beef
Inject the potatoes
Inject the potatoes
Serve the magic
Serve the magic

Red Wine Injected Roast Beef

Serves: 4       Total Time: 60


  • 2-4 lb. boneless beef blade roast
  • 3 tbsp. smoked salt steak rub
  • ½ cup of red wine
  • 1 cup beef broth
  • ½ cup butter, melted
  • 4 baking potatoes
  • ½ tsp. garlic powder
  • salt and pepper to taste
  • 1 tbsp. flour
  • vegetables for serving
  • favourite baked potato toppings


Step 1
Preheat your grill to 345°F.
Step 2
Brush the potatoes with some of the melted butter, season them with salt and pepper, then place them over the “on” side of the grill on the warming rack to bake.
Step 3
Prepare the beef by scoring the fat cap in a diamond pattern, then rubbing it thoroughly with the steak rub.
Step 4
Combine the red wine and beef broth in a measuring cup.
Step 5
In a small dish, mix 6 tbsp. of the beef broth mixture and 2 tbsp. of the melted butter. Suck it up with your marinade injector. In several places over the roast, insert the needle of the injector and depress the plunger as you pull the needle out slowly. Do this at least once with a full syringe. If it is a large roast, you can do it twice.
Step 6
Place the roast into a roasting pan with a lid, (make sure that it fits on your grill) and place it over indirect heat to roast.
Step 7
Roast the beef for 35 to 50 minutes, or until a meat thermometer reads medium rare, about 145°F.
Step 8
When the roast is done to your liking, remove it from the grill and place it on a plate to rest, covered with some foil and a tea towel. While the meat is resting, check the potatoes. Fill the marinade injector with the remaining butter, with garlic powder added and inject the potatoes in several places with butter. Turn off the grill but leave the potatoes until you are ready to serve.
Step 9
Make the gravy by pouring any of the meat drippings into a sauce pan over medium-low heat. Slowly add the flour until you have a thick paste. Whisk in the remaining red wine and beef broth, a little at a time, until you have the perfect gravy consistency. Remember you will need more or less of both the flour and the beef broth mixture for doing this.
Step 10
Slice the beef, and serve it with the potatoes, topped with your favourites like sour cream, chives and bacon bits, and some veggies too. Don’t forget the gravy.
Make gravy with drippings
Make gravy with drippings
Add flour
Add flour
Brown the flour
Brown the flour
Add veggie water and beef stock
Add veggie water and beef stock
When you get a good roast of beef, and it is cooked to perfection, nothing could be better. But what if you can make it more tender and melt in your mouth? "But How?" I hear you cry at your monitors! Inject your beef with a combination of red wine, beef stock and butter. Throw in baked potatoes and you have the ultimate meal. I can see your incredulous faces staring at the monitor. I know, "Baked potatoes are so boring!" you lament. NOT SO, I say! Inject some life into those suckers with garlic butter and serve with your favourite toppings. Besides, you can add your favourite vegetables and top it all off with a red wine and beef gravy. This meal is perfect for every night of the week, and the leftovers make for some great sandwiches.