This weekend Hubby and I are celebrating our 29th wedding anniversary. While we planned to go out for dinner on our actual anniversary, I wanted the entire weekend to be “special”. One of Hubby’s favorite meals is Roast Beef with roasted potatoes and baby peas. I thought a nice Italian Roast Beef Tenderloin with Mushroom Sauce would be perfect.
While at the market, I became extremely frustrated. The only roast of any kind in the meat counter was a small Chuck Roast. (Frustration at the grocery store is a rant for another day). While chuck is a good flavored cut of meat, it tends to be tough and isn’t good for much beyond pot roast. I put the roast into the shopping cart, vowing to “do my best” with what I had to work with – the Italian Roast Beef Tenderloin was out of the question.
My roast had a nice layer of fat on one side. I decided to roast the meat using a V-shaped roasting rack, keeping the fat side up to naturally baste the meat as the fat melted away. I knew wine in the bottom of the roasting dish would impart additional flavor while helping to keep the meat moist. Roasting uncovered would help to form a “crust” from the remaining layer of fat, giving yet another layer of flavor and texture to the finished meat. The final roast resembled a nice Prim Rib Roast, with a more intense flavor.
On a final note, I was reading an articular about “tenting” steaks by stacking the steaks on a cutting board and covering them with a large metal bowl. The bowl retained heat while creating a steam chamber to help keep the steaks moist. Hubby and I have taken to the Bowl Method for all meats that are grilled or roasted – it works wonders and is much easier than the old “Tenting” method.
Mom’s Chuck Roast Beef
1 Boneless Chuck Roast – 2-3 lbs
Salt to taste
Pepper to taste
Fine Garlic Powder to taste
1 White Onion
1/4 Cup Beef Broth
1/4 Cup Red Wine
Generously season roast with salt, pepper and fine garlic powder. Rub roast well on all sides, let rest at room temperature for 15-20 minutes to absorb the flavors of the rub.
Preheat oven to 425-degrees. Place a V-shaped roasting rack into a large glass casserole dish. Place roast into rack, fat side up.
Cut onion into large wedges and arrange in dish under the roast. Pour wine and beef broth into bottom of the dish.
Roast meat for 15 minutes uncovered. Reduce heat to 350 degrees. Continue to cook uncovered about 30-45 minutes longer. Roast should be medium-rare around edges, rare in center.
Remove from oven. Place a large metal bowl over roast and let rest 10-15 minutes.
Transfer roast to cutting board or large platter. Slice thin and serve.