Recipe courtesy of Cheryl Smith
Show: Melting Pot
Save Recipe Print
Total:
3 hr 43 min
Prep:
25 min
Inactive:
48 min
Cook:
2 hr 30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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 F.

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 F, 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.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Porcini-Rubbed Roast Beef

Recipe courtesy of Jeff Mauro

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce

Recipe courtesy of Rachael Ray

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Sweet Spicy Smokey Roasted Almonds

Recipe courtesy of Ree Drummond

Sunday Rib Roast

Recipe courtesy of Ina Garten

Beef Wellington

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword