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1
Preheat the oven to 450 degrees F.
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2
In a small bowl combine the cayenne, rosemary, and garlic.
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3
Add enough olive oil until it becomes a loose paste.
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4
Schmear the roast with the rosemary-garlic paste and really massage it into the meat.
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5
Season generously with kosher salt.
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6
Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan.
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7
Toss with a little olive oil and salt, to taste.
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8
Add the wine, 1 cup of chicken stock and the bay leaves.
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9
Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes.
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10
Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours.
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11
Occasionally during the cooking time, spoon some of the juices over the meat.
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12
If the liquid level in the pan goes down too much, add the remaining 1 cup of stock.
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13
It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
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14
Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast.
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15
For medium-rare it should be 125 degrees F and 130 for medium.
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16
Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
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17
Taste the veggies in the pan juices and season with salt, to taste, if needed.
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18
Skim off any excess fat.
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19
Slice the roast and arrange on a serving platter.
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20
Serve with the veggies and the pan juices.
