Spiced Beef Roast

Recipe Ingredients

		Marinade
1 tablespoon	15ml	Ground allspice
2 teaspoons	10ml	Ground mace
1 teaspoon	5ml	Ground cloves
1 tablespoon	15ml	Freshly-ground black pepper
2 tablespoons	30ml	Sliced garlic
10 sections		Fresh thyme
1/2		Red wine - (350 ml)
		Beef Roast
8 lbs	3632g / 128oz	Rolled rib-eye roast - trussed
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Carrots - roughly chopped (large)
2 tablespoons	30ml	Onions - roughly chopped (medium)
1		Garlic head - peeled and smashed
2		Celery stalks - roughly chopped
6 sections		Fresh thyme
1/2		Red wine - (350 ml)

Recipe Instructions

Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least 2 times a day.

Remove roast from the marinade, and let sit at room temperature for 1 hour before browning.

Preheat oven to 275 degrees.

Heat oil in a large dutch oven over high heat. Pat the roast dry of excess marinade. Season the roast with salt and pepper, and sear on all sides until golden brown.

Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left over marinade to the vegetables, and bring it to a simmer. Scrape up any bits in the bottom of the pot.

Place the roast back into the pot. Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees, about 2 hours.

Add water to pot if it looks like its drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving. Strain the gravy from the pot and put in a sauceboat.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1C12) - from the TV FOOD NETWORK

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