Ingredients with Measurements:
- 3 lbs beef roast
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the paprika, cumin, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture all over the beef roast.
4. Heat the olive oil in a roasting pan over medium-high heat.
5. Add the beef roast and sear on all sides until browned, about 5 minutes per side.
6. Add the chopped onion, carrots, and celery to the roasting pan.
7. Pour in the red wine and beef broth.
8. Stir in the tomato paste.
9. Cover the roasting pan with foil and roast in the oven for 2-3 hours, or until the beef roast reaches an internal temperature of 145°F.
10. Remove the beef roast from the roasting pan and let it rest for 10 minutes.
11. Meanwhile, strain the vegetables and liquid from the roasting pan into a saucepan.
12. Bring the liquid to a simmer over medium heat.
13. In a small bowl, whisk together the cornstarch and water.
14. Slowly pour the cornstarch mixture into the simmering liquid, whisking constantly, until the sauce thickens.
15. Slice the beef roast and serve with the red wine sauce.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Internal temperature of beef roast: 145°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Add chopped herbs, such as rosemary or thyme, to the spice mixture for extra flavor.
- Use a different cut of beef, such as sirloin or brisket, for a different texture.
- Add chopped mushrooms to the roasting pan for extra flavor and nutrition.
Tips and tricks:
- Let the beef roast rest before slicing to allow the juices to redistribute and prevent it from becoming dry.
- Use a meat thermometer to ensure the beef roast is cooked to the correct internal temperature.
- Make sure the red wine sauce is simmering before adding the cornstarch mixture to prevent lumps from forming.
Storage instructions:
Store leftover beef roast and red wine sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef roast in the oven at 350°F for 10-15 minutes, or until heated through. Reheat the red wine sauce on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Arrange the sliced beef roast on a platter and pour the red wine sauce over the top. Garnish with chopped herbs, such as parsley or chives.
Garnishes:
Chopped herbs, such as parsley or chives.
Pairings:
Serve with roasted vegetables, such as potatoes or carrots, and a green salad.
Suggested side dishes:
Roasted potatoes, roasted carrots, green salad.
Troubleshooting advice:
- If the beef roast is not browned enough, increase the heat and sear for an additional 1-2 minutes per side.
- If the red wine sauce is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure the beef roast reaches an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beef roast with red wine sauce is a classic French dish that has been enjoyed for centuries.
Flavor profiles:
The spiced beef roast is savory and slightly spicy, while the red wine sauce is rich and tangy.
Serving suggestions:
Serve the beef roast and red wine sauce with a glass of red wine for a complete meal.
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