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1
Preheat the oven to 450 degrees F. Combine the rosemary, garlic and cayenne in a small bowl.
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2
Add enough olive oil until it becomes a loose paste.
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3
Schmear the roast with the rosemary-garlic paste and really massage it into the meat.
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4
Season generously with salt.
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5
Put the onion, carrots, celery and mushrooms in the bottom of a roasting pan.
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6
Toss with a little olive oil and salt to taste.Add the wine, 1 cup chicken stock and thebay leaves.
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7
Put the roast on top of the veggies; roast until the meat is really brown and lovely, about 45 minutes.
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8
Reduce the oven temperature to 350 degrees F; continue roasting, rotating the pan halfway through, until an instant-read thermometer inserted into the center of the meat reads 125 degrees F for medium rare or 130 degrees F for medium, another 2 hours 20 minutes.
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9
During the roasting time, occasionally spoon some of the pan juices over the meat.
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10
If the liquid level in the pan goes down too much, add the remaining 1 cup stock.
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11
Remove the roast from the oven and transfer to a cutting board.
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12
Let rest 15 to 20 minutes before carving.
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13
Taste the veggies and season with salt, if needed.
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14
Skim off any excess fat from the pan juices and remove the bay leaves.
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15
Slice the roast and serve with the veggies.
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16
Photograph by Kana Okada
