Mediterranean Roast

Enjoy this warming, filling roast recipe featuring our Mediterranean Roasting Rub. Beef broth and red wine pair perfectly with the hearty spice blend, and simple ingredients make this an easy prepare-ahead dinner for any night in or with company. Great served with pearled barley, potatoes, or other hearty sides.

Ingredients:

• 1 boneless chuck roast (3-4 lbs)
• 1 Tbl. Extra Virgin Olive Oil
• 2 Tbl Mediterranean Roasting Rub
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 2 cups beef broth
• 1 1/2 cups water
• 1/4 cup red wine (dry)

Method:

Preheat oven to 300 F. Rub Mediterranean Roasting Rub all over chuck roast.

Heat oil in large heavy-bottomed Dutch Oven over medi-um heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 5 to 8 minutes. Transfer roast to large plate; set aside.

Add onion, carrot, and celery to pot and cook, stirring occasionally, until soft, about 6 minutes. Add broth, scraping bottom of pan. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes until tender, approximately 3/12 hours.

Transfer roast to carving board and tent with foil to keep warm. Skim fat off surface of remaining liquid and boil over high heat until reduced to about 1 1/2 cups, about 8 minutes. Add red wine and reduce again to 1 1/2 cups, about 2 minutes. Season to taste with salt and pepper.

Cut meat against the grain and serve with sauce.