-
1
Allow beef roast to set to approx room temperature.
-
2
Rinse the roast under cool water, and pat dry with towels.
-
3
Lightly coat beef with olive oil and paprika.
-
4
Preheat oven to 350F.
-
5
Heat large skillet to Medium High heat.
-
6
When pan is hot, place quartered onions on skillet and brown each flat side of quartered onion.
-
7
When browned remove from skillet and place in roasting pan.
-
8
Toss in garlic for a quick browning, and place in roasting pan with onions.
-
9
Place roast in hot skillet and brown until crust forms.
-
10
Flip and brown other side.
-
11
With both sides browned, place roast in center of roasting pan.
-
12
Circle the roast with quartered onions and garlic.
-
13
Deglaze the pan using Shiraz scraping the pan to remove all of the dark brown bits, and pour over roast.
-
14
Sprinkle rosemary lightly over the top of the roast.
-
15
Grind fresh black pepper over the top of the roast.
-
16
Fill the roasting pan to one half of the beefs height with water.
-
17
Do cover the roast with water.
-
18
Add Mushrooms and Bouquet Garni to roasting pan
-
19
Place in oven and cook covered @ 350F for 3 to 3 1/2 hours.
-
20
Remove roast and onions from pan and place in serving dish.
-
21
Pour juices from roasting pan in to a medium sauce pan and turn to medium heat and thicken.
-
22
Salt gravy to taste.
-
23
Serve roast with gravy, add your favorite Mashed Potato, or Rice recipe.
