Sunday, December 11, 2011

The Ultimate Sunday Dinner of Meat and Potatoes

My sister in law Angela shared this recipe with me. She says its her absolute favorite dish. It was awesome! I love a good roast and this one is simple, easy to prepare and absolutely delicious!

Extra-virgin olive oil
3 lbs. top round, in one big hunk
Kosher salt and freshly ground black pepper
1 onion, sliced
2 fresh rosemary sprigs
3 fresh thyme sprigs
1/2 bottle dry red wine
2 cups beef broth
2 bay leaves

Preheat the oven to 350 degrees. Heat a 2-count of olive oil in an oven proof braising pan or Dutch oven over medium-high heat until smoking. Season the meat well with salt and pepper, put in the pan, and brown for 10 to 12 minutes. Make sure it's really well seared on all sides-this is where the flavor comes from. Take the meat out of the pan and put it on a plate.

Add the onion, rosemary, and thyme to the pan and stir and cook for about 5 minutes to give the onion a good sear. Now add the wine, broth, and bay leaves and bring the whole thing to a simmer. Return the meat to the pan. Cover, put the pan in the oven, and cook until the meat is fork-tender, about 2 1/2 hrs.

Remove the meat to a platter. Taste the braising liquid for salt and pepper and discard the bay leaves. Slice the meat and serve in shallow bowls atop a big spoonful of mashed potatoes. Top with some of the sauce and garnish each bowl with a drizzle of olive oil to finish.

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