Red Wine & Thyme Beef Roast With Oven Roasted Veggies

Pre-heat oven to 450.

1. Give your large roasting pan generous drizzles of EVOO and turn stove eye to medium heat. Turn down heat slightly and sautee the garlic and shallots until translucent. Remove the shallots and garlic from the roasting pan EVOO and set aside (you will return them to beef later). As this is sauteeing, salt and pepper both sides of your beef. Using palms of hands work in the salt and pepper.

2. Turn up heat to medium to medium high and place the beef in and hear the sizzle. Allow to GB (Golden Brown) on each side. Reduce heat to medium and slowly add in red wine. It should begin sizzling and bubbling around the edges. Cook for about 20 minutes in red wine as it simmers/boils.

3. Add about 2 cups of water and the Italian herbs and basil herbs. Blend. Add garlic and shallots. Add another 1-2 cups of water covering your beef about three-quarters, not completely. Place the thyme bouquet in the liquid.

4. Cover the tightly. I use double folded foil on top and then put the lid over the foil. Place in 450 degree oven for about an hour. Check roast and add water keeping level at about halfway covering roast. Reduce heat after an hour to 300 and cook another approximate 2 hours.

5. Remove from oven and allow to rest covered for about 20 minutes.

6. I plate on large serving platter tearing apart meat, which is quite tender. Pour some brother over the meat and then put some in another container for additional broth.

7. If you like, you could make a bechemel sauce using the broth making more of a 'gravy.'

Chef's Note & Story

There's nothing like the fragrance of a roast in the oven to signal love and home! Sometimes if I use strictly a chuck roast, we call the meal 'stringy beef' but if I use another cut of beef, the moniker then becomes something fancier like 'Roast'! I prefer oven-roasting my veggies so they don't get overcooked and mooooshy.