Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
The Lucarelli Sunday Roast au Jus
My mother always made some type of roast for the family Sunday dinner, which we ate at noon. My mother’s reasoning for the early meal was that we would then “have the rest of the day to ourselves.” When I was a late-waking teenager, a huge family meal was the last thing I wanted on a Sunday morning. Now I’m thankful for the time our family spent around the table.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
1 beef bottom round roast (3 to 4 pounds)
olive oil
1 packet dry onion soup mix
1 1/2 cups chicken broth
1/2 cup Merlot
2 bay leaves
1 tsp dried thyme
1/2 tsp garlic powder
salt and pepper to taste
Method/Steps
Preheat oven to 325˚F.
In a large Dutch oven, over high heat, sear beef roast on all sides until browned. Mix onion soup, chicken broth and Merlot. Pour over roast.
Add bay leaves, thyme, garlic powder, salt and pepper. Bring to a boil over medium-high heat.
Roast in oven, covered, for 3 hours or until meltingly tender.
Wine and Spirits Match
Remove bay leaves, slice and serve with the juices, garlic mashed potatoes, corn and the rest of the Merlot.