BEEF ROAST

"You'll need a high-quality cut of beef and a couple of hours to cook it, but beyond that, the preparation of this recipe is incredibly simple. After seasoning the beef with a few garlic cloves and covering it with spice and oil, you just let it sit in a pan in the oven for around two hours."

6 pounds trimmed, top or bottom round roast
1 teaspoon poultry seasoning
2 medium cloves garlic, crushed
coarse salt and freshly ground black pepper
1/4 cup dry white wine
3 tablespoons olive oil

Heat oven to 350 degrees F.

Rub beef with poultry seasoning, garlic, salt, and pepper. Place in a large Dutch oven with cover. Add wine, and drizzle with oil.

Cover, and transfer to oven. Cook for 1 1/2 hours. Remove cover, and continue cooking until nicely browned and an instant-read thermometer inserted into center registers 130 degrees F for medium or 140 degrees F for well done, 30 minutes to 1 hour more.

Remove from oven. Let rest for 20 minutes.*

Transfer to a cutting board with a well. Skim fat from surface of juices. Slice meat against the grain into 1/4-inch slices. Transfer to a large serving platter, and ladle meat juices over beef. Serve immediately.

*The 20-minute resting period allows juices to recirculate in the meat and the internal temperature to rise about 10ø. If the meat is cooked to 130 degrees F, it will be 140 degrees F after resting.

Servings: 10
Source: Martha Stewart Living Television