Red Wine Roast

Yesterday I posted “What’s for supper” at our house on my Facebook page, and managed to get everyone all excited, so I figured I’d share the recipe.

I cooked a Home-raised, Sirloin Roast in Red Wine. I should warn you- your house will smell amazing for hours and you will be good and hungry by the time it’s done.

As with any roast, low and slow is the way to go! Now, I cooked mine over the stove, but that’s not to say you couldn’t cook it in the slower cooker, or the oven, after, of course, you’ve seared the meat.

Here’s what you’ll need.

3-5 TBS olive oil
1 large yellow onion, quartered (purple would work too, but I think white might get too mushy)
3 cloves of garlic, peeled.
Salt
Pepper
2 cups of beef broth (or 2 beef bullion cubes disolved in 2 cups water)
2 cups of red wine (or more if you feel naughty!)
1/2 cup water
fresh or canned portabella mushrooms
red potatoes, quartered (optional)

Season the roast with salt and pepper or whatever else suits your fancy. Season all sides. (note- fresh rosemary would be lovely in this dish, but my rosemary bush has, sadly bit the dust in this winter weather).

In a large stock pot, skillet, or dutch oven, heat olive oil over med-high heat. When the pan is good and hot, add onions and garlic. Stir for about a minute. Then place the meat, fat side down into the pan. Cover and cook until seared, repeating on each side, about 2-3 minutes per side. Then add 2 cups of red wine, 2 cups of beef broth, 1/2 cup water, and potatoes if desired. Bring to a boil for about 2 minutes, then turn heat to low, cover, and let cook for 3- 3 1/2 hours (or until roast is tender). You’ll need to turn it a few times to best distribute the flavors. With 30 minutes left, add mushrooms.

And voila- gorgeous, tender and oh so tasty meat!

Now, we’re on a slow carb diet at our house, which is why there are no potatoes in the photograph. But if I were eating potatoes, it would have been even better. It was melt in your mouth tender!

If you wanted to do this in a slow cooker, You could sear the meat in a large pan first, then transfer it, the onions, and garlic to the slow cooker, add the broth, wine and water, place on high for about 1/2 an hour, and then turn it to low and go on about your day.

If you were going to cook it in the oven, I think 300 degrees would get you. It will take about 22-25 minutes per lb. of roast for a medium rare roast. So if you have a roast that’s 4 lbs, about an hour and half will get you. Please keep in mind that a sirloin roast is one of the more tender cuts of roast. If you were using say a boneless-top round roast, it’s about 35-38 minutes per lb to get the desired tenderness/doneness.

No go. Cook. And be merry.

Happy Tails!