I’ve had this roast in the freezer for awhile, since I ordered some local grass-fed beef from Geauga Family Farms a few months ago. This week, I was craving some red meat in a bad way. More specifically, I was craving some roast beef. When I remembered I had this roast tucked away, I could not have been any happier. On a day when I only worked a half day and the weather had cooled down from the unseasonably warm 80-some degrees we’d been experiencing (which I am so not complaining about – I love the warm weather), I knew it was the perfect day to preheat the oven and make some roast beef.
I marinated the roast in pinot noir, created a flavorful rub, seared the meat, and then roasted it over some carrots, celery, and parsnip. Served with a quick pinot pan sauce (containing yummy bits from the rub), this meat was juicy, flavorful, and really hit the spot. The roasted veg went really well with the pan sauce and caramelized nicely. Plus, this smelled absolutely divine as it was roasting. The flavorful beef reaffirmed my love of grass fed beef, which has a very intense flavor in comparison to grain fed beef. The beef was extremely satisfying served the next day cold on some white bread with a light smear of mayonnaise, crushed black pepper, and Worcestershire sauce.
Pinot Noir Marinated Roast Beef with Pan Sauce and Roasted Root Vegetables
2.5 lb. rolled beef top roast, preferably grass fed
1 tbs. plus 1 tsp. kosher salt, divided
1 tbs. plus 1 tsp. freshly cracked black pepper, divided
2-3 cups dry red wine (such as pinot noir), divided
2 tbs. ground mustard
1 tbs. paprika
1 tbs. dried parsley
1 tsp. dried thyme
2 tbs. butter, divided
1 tbs. olive oil
Whisk together red wine, 1 tsp. kosher salt, and 1 tsp. pepper. Pour over roast in a bowl and let marinate, refrigerated, 1 hour, turning and pouring excess wine over the roast occasionally.
1 hour before cooking time, remove roast from the refrigerator to bring up to room temperature.
Preheat oven to 325º. Place two oven racks in the center of the oven one setting below each other.
Mix together remaining spices. Remove the roast from the marinade, reserving marinade, and pat dry with a kitchen towel or paper towels. Roll the roast in the spice mixture and pat to adhere well.
Heat olive oil and butter in an oven proof pan. Add roast and brown about 2-3 minutes per side. Remove roast to a cutting board for a moment. Spray a roasting rack with nonstick spray and place in the pan. Place the beef on top of the roasting rack. Pour the marinade over the roast. This will deglaze the still-hot pan.
Place the roast in the oven. Roast 45 minutes without opening the oven. Remove the roast and pan from the oven. Add another 1/2 cup or so of wine to the pan (most of which should evaporate from residual heat from the oven). Add vegetables to the pan and toss to coat. Return the pan to the oven on the lower rack and the roast directly above it.
Roast another hour or so until internal temperature reaches 135-140º for a medium-rare roast. Cover with tinfoil and let rest ten to fifteen minutes. The final internal temperature should be about 145º.
Meanwhile, remove the vegetables from the pan. Whisk pan drippings, adding additional wine if necessary. Reduce by about half.
Thinly slice the roast against the grain and serve with a few spoonfuls of pan sauce and roasted vegetables.