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Recipes

Back of the Yards Beef Roast

Back of the Yards Beef Roast
Enjoy this hearty beef pot roast with mushrooms and bacon. Best served with crunchy bread to sop up the delicious pan juices.

Submitted by: Geneva from geneva, IL
Yield: Serves 5-6

Ingredients

Preparation Instructions:

Pour vinegar over roast and then rub in the Back-of-the-Yards Garlic Pepper. Marinate for 30 minutes to an hour.
Preheat oven to 300°.
Heat a large sauté pan over medium-high heat. When hot, add bacon and cook until it begins to brown (about 5 minutes). Remove the bacon with a slotted spoon and add the beef. Sear for about 6 minutes or until it is well browned, then turn for another 5 minutes of browning. Remove to roasting pan.
Add onions and cook until they begin to brown (about 5 minutes). Add mushrooms and brown for another 5 minutes. Deglaze with red wine and simmer until reduced by half (about 4 minutes). Melt the Glace de Veau in 2 C of water until dissolved (or just add stock to pan if using beef stock). Add glace to pan and reduce by half (about 5-8 minutes).
Add contents of pan to the roaster and cook beef at 300°, covered, until cooked to desired level of doneness (about 1 hour for medium).

Rating:

Spices

Spices Featured in this Recipe

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