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Slow-Roasted Beef with Red Wine
4 pounds boneless rump roast
2 tablespoons olive oil
1/3 cup red wine
1 cup chicken or beef stock
Preheat oven to 250 degrees. Season roast with salt and pepper to taste. Heat oil in a heavy ovenproof pot or Dutch oven over medium high heat. Sear roast about 4 minutes per side, until browned. Transfer pot to oven and roast, uncovered, 45 minutes to 1 hour, or until a meat thermometer registers 110 degrees.
Increase oven temperature to 500 degrees and roast about 15 minutes longer, or until meat thermometer registers 130 degrees. Remove roast from pot. Let stand 20 minutes before carving.
Meanwhile, set pot over medium-high heat. Discard all but 1 tablespoon fat from pot. Stir in wine with a wooden spoon to loosen brown bits. Simmer about 2 minutes, until wine reduces to a glaze. Stir in stock and simmer another 1 to 2 minutes, until sauce reduces and thickens slightly.
Cut roast into thin slices. Stir meat juices into pan juices. Serve immediately with juices passed separately.
This recipe yields 8 servings.