Monday, February 27, 2012

Red Wine Oven Roast

This roast, served with garlic mashed potatoes and the rest of the red wine, was a delicious dinner for a cold and rainy day.

1/4c olive oil
1 (2-3lb) beef round tip roast
black pepper
garlic powder
1 medium yellow onion
8 oz. pkg. baby carrots
3 celery stalks, sliced
4 cloves garlic, minced
3/8 tsp allspice
1c red wine (I used Cabernet Sauvignon)
1 1/2c beef broth
  1. Preheat oven to 325*
  2. Heat the oil in a Dutch oven over medium heat.   Dredge the roast in the flour, shake off the excess, and sprinkle with salt, pepper, and garlic powder, to taste.
  3. Sear in the hot oil on all sides. Remove to roasting pan.
  4. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. 
  5. Add the red wine and bring to a simmer before pouring in the beef broth. 
  6. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.      
7.  When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes prior to slicing and serving. 


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