Argentinean Beef Roast with Malbec

 

HERB MIXTURE

1/2 cup chopped fresh Italian parsley

1/3 cup chopped fresh oregano

2 large garlic cloves, minced

1/4 teaspoon crushed red pepper

1 tablespoon red wine vinegar

1 tablespoon extra-virgin olive oil

 

BEEF ROAST

1 (2 1/2- to 2 3/4-lb.) beef round sirloin tip roast or round rump roast

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon extra-virgin olive oil

1 large onion, cut into 1-inch wedges

1 1/2 cups Malbec or other full-bodied red wine or nonalcoholic red wine

3/4 cup lower-sodium beef broth

1 tablespoon tomato paste

1 tablespoon unsalted butter, chilled

 

1 Heat oven to 325ºF. Combine all herb mixture ingredients in small bowl. Sprinkle beef with salt and pepper. 

 

2 Heat Dutch oven over medium-high heat until hot. Add 1 tablespoon oil; heat until hot. Cook beef 8 to 10 minutes or until golden brown on all sides. Remove beef. Spread half of the herb mixture (generous 1/3 cup) over top and sides of beef. 

 

3 Add onion to Dutch oven; cook over medium heat 3 minutes or until it starts to soften, stirring occasionally. Increase heat to medium-high; add wine. Bring to a boil; boil 1 minute. Add broth; whisk in tomato paste. Return beef and any accumulated juices to Dutch oven. Bring to a boil; cover.

 

4 Bake 2 hours 15 minutes to 2 hours 30 minutes or until tender. Remove roast; cover loosely with foil. Let stand 15 minutes before slicing. 

 

5 Meanwhile, strain sauce through fine strainer; discard solids. Return sauce to Dutch oven. Bring to a boil over high heat; boil 1 to 3 minutes or until slightly thickened. Whisk in butter until melted. Lightly spoon sauce over sliced roast; sprinkle with remaining herb mixture. Pass remaining sauce.