This is just plane beef roast cooked for about 8 houes maximim. 2-1/3 "lbs" we will season the beef exrremely well with black cracked black pepercorns and sea salt .then a decent amount of paprika.
#1 heat rondo once it is close to smoking. -add just the beef and sear all sides until golden brown and crisp. not just the bottom and top.
#2 Once the beef is well seared remove and place on a plate to the side: its better to use the same pan you used to sear in the future if possible but once the roast is back in the pot, pour in wine until about 1/3 the way up. no stock requires but some substitute beed stock with or mixed with the red wine.
#3 add all the vegies on top of the meat andleaving some to go around as well. put on lid.
#4umcover checking to , bring to a very light simmer,
if the meat is larger than two pounds ajust your timing and flame size.
#5 check after 1 hour to make sure you have a nice soft simmer. not a roaring boil. only the slightest simmer as well as checking the levl or liquids have not went beyond half way up the beef. if it has, remove some or rhe fluid intil the levels are correct. remember all the vegetables we put in will leach out their liquids,
so the secret to a great roast to me is the liquid levels and constany adjusting.
That and the annitial sear itslef is also very important.
#6 the vegetables will take an hour to two at most; once the ones you want to use to decorate are removed(keep warm,let the beef continue to cook until extemely soft and tender. by this time the sauce in the bottom should be reduced almost enough for sauce, if not strain the jus and reduce slowly.
#7 place beef in the center or a serving tray or bowl, arrange all your vegetables around and then to finish sauce the entire platter, sprinkle your fresh herbs on top and serve immediatly.
Good LUCK!!!
