Sunday, January 1, 2012

Merlot Braised Beef Roast

My brother and his fiance are in town for the week, so I wanted to make a nice Sunday Dinner to enjoy with them. We were all raving about how wonderful the flavor was on this dish. The Merlot really created a depth of flavor, along with the great seasoning mix on the roast.  I will be trying this in the pressure cooker soon to see if I can get the same result without as much time.

Merlot Braised Beef Roast
4 lb GF Rump Roast
2 Tbsp Paprika
2 Tbsp Ground Mustard
1 Tbsp Garlic Powder
2 Tbsp Chopped Dry Onion
1/2 tsp Salt
Fresh Ground Pepper to taste
1 Medium Onion, chopped
4 Celery Stalks
2 C Baby Carrots
2 C Merlot
Oil to sear (I used bacon grease)

In a small bowl, combine all spices.
Rub the seasoning mix generously onto the roast being sure to cover all sides.
Heat oil in a heavy bottom oven safe pan, preferably cast iron. Once oil is hot, sear roast on all sides till golden brown.

 Remove roast from pan and add in a couple tbsp of additional oil and add in onion, celery and carrots. Coat the veggies in oil and allow them to brown slightly.
Add roast back into the pan on top of the veggies. Pour Merlot over the meat and veggies.

Cover pan tightly with foil and place in a preheated 300 oven for 3 hours.
Remove roast from pan, slice and return beef and juices to the pan.
Allow the meat to sit in the hot juices for several minutes prior to serving.

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