Try this with either the Cross Rib or Chuck RoastORDER NOW !
Most of our roasts are cut about 2 pounds to conform to our subscription boxes, but feel free to special order a larger roast so that you have leftovers for sandwiches.
Salt and pepper the roast and then brush with a high quality balsamic.
Sear in a cast iron skillet to get a nice crust on all sides.
Make an herb mash with minced garlic, rosemary, thyme and olive oil, spread over the entire roast and place roast on a rack in a roasting pan.
Add any remaining herb mash and a couple cups of red wine to the bottom of the roasting pan.
Roast at 250 until you get an internal temperature of about 120 degrees.
Remove roast, wrap in foil and let rest for about 30 min.
Deglaze the roasting pan with some red wine on the stove top and then strain the pan juices and fond (aka the little roasty bits in the liquid- this is basically concentrated flavor) into a measuring cup.
Here’s where you can get a little fancy. I make a simple Yorkshire pudding by:
– Whisking 4 eggs and a cup of milk then slowly adding that mix to a cup of sifted flour and a teaspoon of salt.
– While you are mixing the batter, preheat the oven to 450.
– Add about 3/4 cup of the pan juices to the skillet you browned the roast in, and get the juices smoking hot.
– Once the batter is smooth, add to the hot pan juices and bake until puffy and dry, about 15 min.
-While that is cooking, add the rest of the pan juices to the gravy you made while the roast was cooking.
