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| Just out of the oven! |
Marinate a 3 – 4 pound Eye of Round (or other boneless beef roast) in:
1 bottle of hearty Red Wine
3 Tablespoons Dried Shallots
4 Tablespoons Roasted Garlic Slices
2 sprigs Rosemary
Turn roast every half hour for 2 hours.
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| Just perfect and it smells so delicious! |
In the meantime, peel and cut up:
4 Carrots
4 Russet Potatoes
2 Parsnips
10 purple Boiler Onions
Place them in a large bowl and toss with:
Salt and Pepper
1 Tablespoon dried Rosemary
3 Tablespoons Olive Oil
Preheat oven to 325 degrees.
Remove roast from wine marinade and sprinkle with Salt & Pepper on all sides.
Center roast on a rack in a roasting pan and pour wine and spices over it.
Surround with seasoned vegetables.
Bake for 2 hours (adjusting for your preference).
Let roast sit for 10 minutes before carving.
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| Roasted Root Vegetables seasoned with Rosemary and Olive Oil |
While roast is sitting, strain wine sauce into a small saucepan and stir in:
1 teaspoon Demerara Sugar
2 teaspoons Beef Demi-Glace
2 Tablespoons Wondra Flour
Salt and Pepper, to taste
Place thinly sliced Roast Beef and vegetables on plate and spoon Wine Sauce over them. Unfortunately, after smelling this for over 2 hours, I was too hungry to take a photo of the plated meal! LOL!
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| Sunset on the lower Mississippi River from the deck of the American Queen |
Yay! Susan’s back 🙂
This looks absolutely perfect – gorgeous color.
Such a wonderful meal, especially for colder months!
I have never heard of this method for cooking a round roast… it sounds wonderful. I might try to get a round roast at the market this morning so we can give this a try! Love all the veggies, too. ~ David
PS – the photo from the deck of the American Queen is so perfect! My folks used to go on the Delta Queen every other year…