Italian Herbed Roast, serves 4-5
|Organic Bottom Round Roast and other ingredients.|
1 cup white wine
1/3 cup extra virgin olive oil
2 tbs Italian seasoning
1-2 tsp sea salt, depending on your taste
1/3 cup chopped flat leaf parsley
6 cloves of garlic sliced in half length-wise
The night before cooking the roast, prepare marinade combining all ingredients except the garlic. Make slits throughout the roast and insert sliced garlic thoroughly into each slice. Place marinade in large zip-lock bag and then add roast. Seal and massage to coat roast evenly. Refrigerate overnight or at least 5-6 hours.
|A thing of beauty.|
|Dressing the roast.|
Preheat oven to 500 degrees. Place meat on a rack within a roasting pan. When oven is to temperature, place pan in oven. Cook for 15 minutes on high heat and then lower temperature to 325 degree. Continue to cook roast for approximately 25-30 minutes per pound, subtracting the first 15 minutes from the total time. 10 minutes prior to removing roast from oven, deglaze pan with either a cup or so of salted water with a splash of wine or straight beef broth. I used the water option, with more wine of course! This creates a lovely au jus to accompany the roast. If the meat bits have not lifted from the bottom of the pan at the end of roasting, you can scrape them up. Remove pan from oven, let roast rest on a cutting board for 10 minutes prior to carving and serve with strained juice from the pan.
|Crusted and delicious|
|Complete with au jus.|
3/4 cup dry white wine
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tbs olive oil
1 tbs honey
Place enough water in a saucepan large enough to hold the cippolinis. Bring the water to a boil. Score an X in the root end of each onion and boil the in the water for 60 seconds. Drain and allow to cool.
Preheat the oven to 450. Cut off the roots and stems and remove the onion peels.