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Recipe Summary

prep:
10 mins
roast:
15 mins at 450°
roast:
2 hrs at 350°
Servings:
16
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Ingredients

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Shallot-Wine Sauce:

Directions

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  • Heat oven to 450 degrees F. Place roast in large roasting pan.

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  • Carefully mash together garlic and 1/2 teaspoon salt with side of knife to make paste; place in bowl. Stir in fennel, thyme, pepper, oil, remaining salt. Spread over top of roast.

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  • Roast beef in 450 degree F oven for 15 minutes. Reduce temperature to 350°. Roast until instant-read meat thermometer inserted in thickest part without touching bone registers 120 degrees F, about another 2 hours. Let roast stand 20 minutes.

Prepare the sauce:
  • Pour the pan drippings into a 2-cup measure. Set the roasting pan aside. Skim 2 tablespoons of fat from the drippings and place in a 2-quart saucepan. Skim any remaining fat from the drippings and discard. Add the broth and wine to the roasting pan. Place the pan over medium-high heat; stir up any browned bits from bottom of pan with wooden spoon; add to drippings in measuring cup.

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  • Add shallots to fat in saucepan; cook until softened, 3 minutes. Stir in flour, thyme and salt until smooth. Gradually whisk in drippings. Cook, stirring, until sauce boils and thickens. Remove from heat. Stir in browning sauce if using.

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  • Carve roast. Serve with sauce. Makes 16 servings.

Nutrition Facts

442 calories; total fat 25g; cholesterol 1396mg; sodium 396mg; carbohydrates 2g; protein 48g.

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