1/3 cup olive oil
1 tablespoon dry white wine
1 teaspoon Worcestershire sauce
3 tablespoons chicken bouillon granules
3 tablespoons white wine
In a medium mixing bowl, combine olive oil, white wine, Worcestershire sauce, chicken bouillon granules and white wine. Mix well and blend into the meat mixture. Refrigerate overnight.
Preheat the oven to 375 degrees F (190 degrees C). Fill stockpot with water to cover each piece of beef.
Bake in preheated oven for 1 hour.
Remove roasted bean from skins and cut into 1/2 inch cubes. Reserve 1/2 cup roast juices for gravy. Pour gravy over roast, leaving meat in cavity.
Remove from oven, brush, baste and serve immediately.