Recipe: Beef Roast (top or bottom round using white wine)

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 10 . If the meat is cooked to 130 degrees F, it will be 140 degrees F after resting.

Servings: 10
Source: Martha Stewart Living Television