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Back-of-the-Yards Beef Roast

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


  • 3 pounds chuck pot roast
  • 2 tablespoons balsamic vinegar
  • 3 strips bacon, minced
  • 2 cups onion, chopped
  • 1 1/2 pounds button mushrooms, quartered
  • 1/4 cup garlic, minced
  • 2 cups red wine
  • 1 1.5 ounce container Demi-Glace Glace de Veau

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).



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