Slow-Roasted Beef with Red Wine
For 4 Servings:
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. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Per serving: calories 774, fat 67.5g, 80% calories from fat, cholesterol 161mg, protein 37.2g, carbohydrates 0.3g, fiber 0.0g, sugar 0.2g, sodium 222mg, diet points 21.6.
The recommended wines are: Burgundy, Merlot, or Cabernet Sauvignon