Teresa's Recipes
Red Bus Roast
Indulge in the rich flavors of this succulent Red Bus Roast, a classic comfort dish that warms the heart and soul. Slow-cooked to perfection, this roast is infused with aromatic herbs, savory garlic, and the deep notes of red wine, creating a melt-in-your-mouth experience. Perfect for family gatherings or special occasions, this dish is a nod to traditional cooking methods that have been cherished for generations, symbolizing warmth and hospitality. Serve it with creamy mashed potatoes or roasted vegetables for a complete meal.
Ingredients
- 3-4 pounds Beef roast
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1 cup Red wine
- 2 cups Beef broth
- 2 teaspoons, chopped Fresh thyme
- 2 teaspoons, chopped Fresh rosemary
- 2 tablespoons Cornstarch
- 1/4 cup (for slurry) Water
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 20g
- Carbs: 10g
- Protein: 55g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Preheat your oven to 325°F (165°C).
- Generously season the beef roast with salt and pepper, ensuring it is well-coated.
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
- Sear the beef roast on all sides until it develops a rich brown crust, approximately 5 minutes per side. This step adds depth of flavor.
- Remove the beef roast from the pot and set it aside on a plate.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes, stirring occasionally.
- Pour in the red wine, scraping the bottom of the pot to deglaze. Add the chopped rosemary and thyme, bringing the mixture to a boil. Let it simmer for 5 minutes to reduce slightly.
- Return the seared beef roast to the pot, then pour the beef broth over it.
- Cover the pot with a lid, and transfer it to the preheated oven. Roast for about 2 hours, or until the beef is tender and reaches your desired doneness (use a meat thermometer for accuracy).
- Once done, carefully remove the beef roast from the pot and let it rest for 10 minutes before slicing to retain its juices.
- While the beef is resting, prepare the gravy. In a small bowl, mix the cornstarch with 1/4 cup water to create a slurry.
- Pour the pan juices from the pot into a saucepan and bring it to a simmer over medium heat.
- Slowly whisk in the cornstarch slurry, continuing to cook until the gravy thickens to your desired consistency.
- Slice the beef roast against the grain and serve it hot with the rich gravy drizzled over the top.
Tips
- For extra flavor, marinate the beef roast in red wine, garlic, and herbs overnight before cooking.
- Serve with roasted vegetables or creamy mashed potatoes to complement the richness of the roast.
- Feel free to add root vegetables like carrots and potatoes to the pot during the last hour of roasting for a one-pot meal.