Why recepie famous for?
Meltingly tender and juicy, this braised top round roast bursts with the flavors of sunny Provence. Weeknight easy and company worthy, beef roast is a meal you'll make over and over again!
Ingredients
3 lbs. Top Round Roast2 Tablespoons olive oil
1 onion sliced
2 large roma tomatoes diced
8 ounces cremini mushrooms quartered
4 garlic cloves smashed
1 cup dry white wine pinot grigio or sauvignon blanc
1/2 cup water
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 strip orange peel
1 Tablespoon unsalted butter softened
1 Tablespoon all purpose flour
Instructions
Pre- heat the oven to 350 degrees.
Blot the roast dry with a paper towel. Season with salt and pepper.
Heat the olive oil in a large dutch oven. When the oil begins to shimmer, add the roast and sear for 2 - 3 minutes. Turn the roast and sear on the other side.
Remove the roast from the dutch oven and reserve.
Add the onions and saute for 4 minutes. Add the mushrooms and saute for another 4 minutes.
Add in the tomatoes and garlic and stir, scraping up the bottom of the pan as the tomatoes release their juices.
Saute for another 2 - 3 minutes.
Pour in the white wine and stir, scraping up the bottom of the dutch oven. Add the water and the herb sprigs.
Return the roast to the Dutch oven. Cover and place in the oven.
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