Ingredients
Step 1
Preheat oven to 450°. Place roast in a shallow roasting pan, fat side up; rub with salt and pepper. Add 1 cup water, onions, garlic and herbs to roasting pan. Roast 15 minutes.
Step 2
Reduce oven setting to 325°. Roast 3 to 3-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding 1 cup water every hour.
Step 3
For sauce, in a large saucepan, heat butter over medium-high heat. Add shallots; cook and stir 5-6 minutes or until tender. Add garlic and herbs; cook 1 minute longer. Stir in flour, pepper and salt until blended. Gradually stir in 1-1/2 cups stock. Remove from heat.
Step 4
Remove roast to a serving platter; tent with foil. Let stand 15 minutes before carving. Meanwhile, strain any pan juices through a sieve into a measuring cup; discard onions and herbs. Skim fat from pan juices. If necessary, add additional stock to pan juices to measure 1 cup. Add to shallot mixture.
Step 5
Place roasting pan over 2 burners; add wine. Bring to a boil; cook 2-3 minutes, stirring to loosen browned bits from pan. Add to sauce. Bring to a boil, stirring occasionally; cook until mixture is reduced to about 1-1/2 cups, 10-15 minutes.
Step 6
Stir in vinegar; strain, discarding shallots and herbs. Serve with roast and, if desired, garnish with thyme.
Step 1
Stir in vinegar; strain, discarding shallots and herbs. Serve with roast and, if desired, garnish with thyme.
Step 2
Cook until mixture is reduced to about 1-1/2 cups, 10-15 minutes.
Step 3
Add to sauce. Bring to a boil.
Step 4
Cook 2-3 minutes, stirring to loosen browned bits from pan.
Step 5
Place roasting pan over 2 burners; add wine. Bring to a boil.
Step 6
Add to shallot mixture.
Step 7
Gradually stir in stock. Remove from heat.
Step 8
Stir in flour, pepper and salt until blended.
Step 9
Add garlic and herbs; cook 1 minute longer.
Step 10
For sauce, in a large saucepan, heat butter over medium-high heat. Add shallots; cook and stir 5-6 minutes or until tender.
Step 11
Mince garlic.
Step 12
Strain any pan juices through a sieve into a measuring cup; discard onions and herbs. Skim fat from pan juices.
Step 13
Remove roast to a serving platter; tent with foil. Let stand 15 minutes before carving.
Step 14
Reduce oven setting to 325°. Roast 3 to 3-1/2 hours longer or until meat reaches desired doneness.
Step 15
Add the ingredients to roasting pan. Roast 15 minutes.
Step 16
Place roast in a shallow roasting pan, fat side up; rub with salt and pepper.
Step 17
Preheat oven to 450°.
Cooking from recipes shouldn't be hard.
Use Cheffe's proprietary Smart Cooking technology to understand this recipe and transform it into easy-to-use, step by step instructions that anyone can follow.
- No more timers
- Precise ingredient quantities
- Multitasking is a breeze
It's like cooking on auto-pilot. Try it in the app!
Address
Cheffe Inc.
288 Snowfields Run
Lake Mary, FL 32746
