SLOW-ROASTED BEEF WITH
RED WINE
Ingredients:
4 lbs. boneless rump roast
2 Tbs. olive oil
1/3 cup red wine
1 cup chicken or beef stock
Preheat oven to 250°F. 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-1 hour, or until a meat thermometer
registers 110°F. Increase oven temperature to 500°F
and roast about 15 minutes longer, or until meat thermometer
registers 130°F. Remove roast from pot. Let stand 20 minutes
before carving.
Meanwhile, set pot over medium high
heat. Discard all but 1 Tbs. 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
1-2 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 serves 8 people. Because
this recipe is for a particular size pan, it adjusts the number
of servings only in multiples of 8.
Nutritional Information
- Servings: 8
- Calories: 774
- Carbs: <1g
- Protein: 37g
- Fiber: 0g
- Fat: 67g
- ECC = <1g
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