Red Wine Roast Beef

Roast beef is perhaps one of my favorite meals, it's so simple and satisfying. But truth be told, it can be pretty boring as well; I think this recipe changes that. My Red Wine Roast Beef is not only delicious but easy.

For this recipe you will need:

2.5 pound Bottom Round Roast

2 cups Red Wine; a merlot or semi-sweet wine works best

2 cups of water

5 beef bullion cubes

1 small, 4 oz., can of mushrooms caps and stems

2 oz, by weight, Rosemary Stems and Leaves

2 medium onions

2 tablespoons of salt

2.5 teaspoons ground pepper

pre-heat oven to 250

First, after pre-heating the oven of course, you want to cut the onions into quarters and drop into a roasting pan. Then add the mushrooms, with a little bit of the water from the can, the rosemary, bullion cubes and red wine into the roasting pan as well. Add the 1 tablespoon of salt and 1.5 tsp of pepper

Next, coat the roast with the remaining salt and pepper. In a skillet add enough oil to coat the bottom of the pan and heat until "rocket hot." (It's best to not use a non-stick pan. The coating isn't made for the heat and you won't get a good sear.) When the pan and oil are hot, sear each side of the beef until dark brown, 5 minutes for the first side, then 6 for each side there-after.

Once the beef is seared, place it in the roasting pan with the veggies and wine. With the heat still on, quickly add the water to the skillet, being careful not to get burnt, and stir to loosen up the bits on the bottom of the pan; then pour water and drippings into the pan.

Cover, then cook at 250 degrees for 3 hours.

After the roast is finished in the oven, remove from the pan and cover with aluminum foil, allowing it to rest for at least 15 minutes. While the roast rests, strain the liquid from the pan, heat in a pan and either reduce by half for an excellent Au Jus or thicken with a rux for an amazing gravy to spoon over mashed potatoes.