What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.
Author: A. A. Milne

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This is John’s take on an American classic meal. Â The flavors are enhanced by marinating and roasting the meat in red wine sauce accented with Madeira wine. Â It’s truly fabulous and just the thing for these cool winter nights. Â Not at all fussy, this dish requires minimal hands-on time. Â You just have to plan ahead to allow the meat to marinate and absorb the flavors of the wine. Â And the aroma of all of it roasting in the oven is tantalizing. Â You will be so ready to eat this meal after smelling it cook for so long. Â And, the leftovers are perfect for Beef Pot Pie, Roast Beef Sandwiches, or Shredded Beef Enchiladas.

- Roast
- 2 - 2½ Pound Top Sirloin Beef Roast
- 1 Bottle Shiraz Wine
- ¼ Cup Madeira Wine (or Ruby Port)
- 1 10" long sprig of fresh Rosemary
- 1 Tablespoon Garlic, minced
- 1 Tablespoon Worcestershire Sauce
- Salt and Pepper to taste
- 3 Tablespoons Olive Oil
- Vegetables
- 12 small Potatoes, peeled just around the middle (we used red and Yukon Gold),
- 12 Mexican onions (you can quarter yellow or white onions instead)
- 8 Carrots, peeled and cut into 3" pieces and halved
- Sprinkle roast with salt and pepper.
- Place in a large bowl with a lid and add wines, Worcestershire Sauce, garlic, and rosemary.
- Cover and refrigerate to marinate 8 - 24 hours.
- When ready to cook, preheat oven to 400 degrees.
- Place an oven-proof Dutch oven on the stove over medium-high heat.
- Add Olive Oil to pan.
- When Olive Oil is hot, sear meat until browned on all sides.
- Pour wine sauce over it.
- Cover and bake for 1½ hours.
- Remove from oven.
- Place vegetables all around meat.
- Replace lid, and continue baking for 45 minutes.
- Remove roast, and slice thinly against the grain.
- Place vegetables in serving dish.
- Strain wine sauce into a gravy boat to pour over meat and vegetables.