Rosemary & Merlot Beef Roast

This post is a collaboration with Beef Loving Texans on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

If there is one thing that I have learned from living all over the country, it is that each region has their foodie specialty. My childhood home of Los Angeles was the epitome of scrumptious tacos and healthy bites.  Ohio knew how to do German knockwurst and schnitzel like no other. Manhattan was the height of New American fine dining. But it is my current home of Houston that has exemplified true expertise in a single food category… beef. Texas sure does know their beef and the locals take great pride in the fact that it is homegrown. That’s why I am thrilled to team up today with Beef Loving Texans to bring you a fabulous, meat-centric recipe for your holiday celebrations. Who wants a slice of my Rosemary & Merlot Beef Roast?

After living in the Lone Star state a few years, I completely understand why it is known as the pinnacle of beef. Texans are the keepers of the protein’s ancient knowledge. That is why I feel primed to take my holiday meals to the next level. Premium quality, unmatched taste, and an abundant selection make a beef roast the uncontested star of the dinner table. So without further ado, let’s get to the recipe…

Rosemary & Merlot Beef Roast

Time: 3 hours; Serves: 8

INGREDIENTS:

• 4-6 lbs. of prime boneless chuck roast (tied)
• 2 cups of Merlot
• 1 bushel of fresh rosemary
• 1 lb. of Campari tomatoes
• 2 tbs. + 1 tsp. of garlic (minced)
• 2 tbs. of olive oil
• 1 1/2 tbs. of salt
• 1 tbs. of pepper
• 1 yellow onion (sliced)
• Garnish: 3-4 fresh rosemary sprigs

DIRECTIONS:

1. Preheat the oven to 250°F.
2. Generously season the roast with 1/2 tbs. of salt and pepper. Then heat the olive oil in a large pan and add 5 tsp. of the minced garlic. Cook the garlic until slightly browned and then add the roast to the pan. Sear for approximately 5 minutes on each side and then remove the roast from the pan.
3. In a large roasting pot, add the Merlot, browned garlic from the pan, remaining 2 tsp. of minced garlic, 1 tbs. of salt, and 1/2 tbs. of pepper. Gently mix.
4. Next, place the roast in the center of the pot and surround with the sliced onion and whole Campari tomatoes. Scatter the whole bushel of rosemary sprigs in the pot and on top of the roast.
5. Cover the pot and place in the oven for approximately 2 1/2 hours or until the center hits 160°F. Remove the covered pot from the oven and let sit for approximately 15 minutes.
6. Remove the ties and plate the whole beef roast. Add some of the sliced onions and Campari tomatoes to the plate. Garnish with fresh rosemary sprigs and serve along with a variety of vegetable and potato dishes. Enjoy!

To be honest, I was a bit intimidated the first time I attempted a beef roast. The dish is synonymous with fancy holiday gatherings and on the surface it looks very complicated. Luckily, it is a lot easier to create than it seems. And admittedly, you may find a recipe or two online that has an overwhelming amount of preparation and steps. So for today’s dish, I have stripped down a traditional roast recipe to its essentials, making it much more manageable for a first-timer. Trust me, it is worth the extra effort since a chuck roast is always a delicious crowd-pleaser and a versatile ingredient. But just in case it still seems a bit overwhelming, I’ll walk you through the steps.

The first step in the process is actually the most important… picking the right cut of beef! For today’s recipe, I chose a 4 lb. prime boneless beef chuck roast that had a good amount of fat marbling. I personally like a bit of marbling in my roast for extra flavor and texture. Next, you will want to preheat the oven to 250°F. Then generously season the tied roast with 1/2 tbs. of salt and pepper.

Next, heat 2 tbs. of olive oil in a large pan and add 5 tsp. of the minced garlic. Cook the garlic until slightly browned and then add the roast to the pan.

Sear the beef roast for approximately 5 minutes on each side and then remove from the pan.

In a large roasting pot, add 2 cups of Merlot, the browned garlic from the pan, the remaining 2 tsp. of minced garlic, 1 tbs. of salt, and 1/2 tbs. of pepper. Gently mix.

Next, place the roast in the center of the pot and surround it with the sliced onion and whole Campari tomatoes. Scatter the whole bushel of rosemary sprigs in the pot and on top of the roast.

Cover the pot and place in the oven for approximately 2 1/2 hours or until the center hits 160°F. Remove the covered pot from the oven and let sit for approximately 15 minutes.

Now it’s time to set the table! Remove the ties and plate the whole beef roast. Add some of the sliced onions and Campari tomatoes to the plate and garnish with fresh rosemary sprigs. And voila! It’s ready to enjoy at the holiday gathering. I highly suggest serving the beef roast along with a balanced meal of roasted Brussel sprouts, stuffed mushrooms, herbed potatoes, and fresh baked bread.

A completely delicious and manageable recipe to properly ring in the holiday season! The Beef Loving Texans website has some amazingly easy recipes and instructions for preparing beef dishes, so make sure to check it out. Happy holidays!