Easy Pull Apart Roast with Red Wine Herb Gravy
This is super simple to throw together and it’s the ultimate comfort food.
Ingredients
Directions
- 1
Preheat the oven to 300 degrees. Pat dry the roast and season it generously with salt and pepper.
- 2
Heat some oil in a big oven-safe pot over medium-high heat. Sear the roast on all sides until it’s nice and browned, then take it out and set it aside.
- 3
In the same pot, add a touch more oil and then add in the roughly chopped onion, carrot, and leek. Sprinkle in the herbs and sautée for about 5 minutes and then add in the garlic bulb (cut side down).
- 4
Pour in the red wine and beef broth, making sure to scrape up any tasty bits from the bottom. Bring up to a bubble, reduce the heat and then add in a bay leaf and the round roast back in.
- 5
The liquid should come up to about halfway through the roast (if you need more you can add in a little more broth or water). Cover with the lid and place in the oven.
- 6
Remove the roast and place on a plate or tray. Loosely cover with foil until ready to serve.
- 7
Strain the vegetables out of the sauce and then reduce over medium-high heat while whisking. Throw in some cold cubes of butter gradually as it thickens, or you could do a cornstarch slurry to help thicken it up if you’re pressed for time.
