Garlic & Truffle Grass-fed Beef Round Roast

Got a hankering for classic roast beef? This recipe will fit the bill. The natural deliciousness of grass-fed Angus beef is augmented with garlic slivers and black truffle salt, then finished with a red wine pan sauce.

Ingredients

  • 3 1/4lbs Grass-Fed Beef Bottom Round Roast
  • ½ C Red Wine
  • Black Truffle Salt
  • 2 Dried Bay Leaves
  • Clove of Garlic
  • 3 T Butter
  • ½ t Brined Capers, drained
  • 1 t Cream
  • Cooking Oil

Instructions

1
Set your oven to 350˚F.

2
Peel the garlic clove and slice it very thin. Chop the capers.
3
Cut slits into the roast (evenly distributed across all sides) and insert the garlic slices.
4
Rub the roast with the truffle salt.
5
Put your roasting pan or an oven-safe frying pan on the stove. Oil it and get it quite hot. Sear the roast on all sides until browned.
6
Place one bay leaf under the roast and one bay leaf on top of the roast.
7
Move the roasting pan or frying pan to the oven and roast to a few degrees below your desired doneness (an internal temperature of 115-120 degrees will give you medium rare after a rest).
8
When the roast is cooked, remove it from the oven and the pan. Move it to a clean plate or cutting board, loosely cover it with foil, and let it rest while you prepare the pan sauce.
9
Remove the bay leaves & the excess fat from the pan. Pour the in the wine and scrape the pan with a spatula to free any browned bits from the bottom and incorporate them into the sauce.
10
Simmer the wine until half of it has evaporated.
11
Remove the pan from the heat and stir in the cream, capers and butter.
12
Thinly slice the roast and serve it, drizzled with the red wine sauce, along with your preferred sides.