So much has been going on since the end of May here. We’ve had two family weddings in two different states which gave us two summer vacations this year. We enjoyed seeing family that we haven’t seen in quite some time and others it has been years since we caught up with each other. Now that things are settling down, I am finding I have a huge to-do list of things that I want to do before I start classes in the Fall. I am taking a summer class but it’s online so it (hopefully) won’t hinder the to-do list.
Montreal Steak seasoning
1/2 cup onion, diced
3 tbsp fresh rosemary
4-5 cloves garlic, minced (I use the jarred kind)
1/4 cup red wine (or beef stock)
1 cup unsalted beef stock
2 tbsp flour
1/2 cup milk
Preheat oven to 300 degrees.
Season the roast with the Montreal Steak seasoning.
Heat olive oil in an oven safe Dutch oven pot over medium high heat. Place roast in hot pot and brown on all sides. Remove to a platter.
Remove roast from the pan to a clean platter and cover with aluminum foil to keep warm.
Pour juices into a measuring cup. You should have about 2 cups of broth left over. If you don’t add more beef broth. If any fat rises to the top of the surface, remove. My roast was lean so there was very little fat on the top.
Serve gravy over sliced roast.
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