Categories: Beef Main Dish

Ingredients

• Herb mixture
• 1/2 cup chopped fresh Italian parsley
• 1/2 cup chopped fresh oregano
• 2 large garlic cloves, minced
• 1/4 tsp. crushed red pepper
• 1 Tbsp. red wine vinegar
• 1 Tbsp. 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 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. 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 Tbsp. tomato paste
• 1 Tbsp. unsalted butter, chilled

Directions

1. Heat oven to 325 degrees. 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 Tbsp. oil; heat until hot. Cook beef 8 to 10 minutes or until golden brown on all sides. Remove beef. Spread half 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.

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