Savory Mock Tender Roast

Ingredients

• Mock tender roast (3-4 pounds)
• Olive oil (2 tablespoons)
• Beef broth (2 cups)
• Red wine (1 cup)
• Fresh rosemary (2 sprigs)
• Fresh thyme (2 sprigs)
• Paprika (1 teaspoon)
• Onion powder (1 teaspoon)
• Garlic powder (1 teaspoon)
• Black pepper (1 teaspoon)
• Salt (1 teaspoon)

Instructions

1. Preheat the oven to 325°F (165°C).
2. Season the mock tender roast generously with salt, black pepper, garlic powder, onion powder, and paprika, ensuring an even coating.
3. In a large Dutch oven, heat the olive oil over medium-high heat until shimmering.
4. Add the mock tender roast to the pot and sear on all sides until beautifully browned, about 5 minutes per side. This step enhances flavor and locks in juices.
5. Once browned, carefully remove the roast from the Dutch oven and set it aside on a plate.
6. In the same Dutch oven, pour in the beef broth and red wine, scraping any browned bits from the bottom with a wooden spoon. These bits add incredible flavor to the sauce.
7. Add the fresh rosemary and thyme to the pot, stirring to combine.
8. Return the seared roast to the Dutch oven, ensuring it is submerged in the liquid. Cover the pot with a lid.
9. Transfer the Dutch oven to the preheated oven and roast for approximately 2 hours, or until the roast is tender and cooked through. Use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium-rare.
10. Once cooked, remove the roast from the Dutch oven and let it rest for 10 minutes on a cutting board before slicing. This allows the juices to redistribute, resulting in a more succulent roast.