I'm Mama Harris, the wife and mother to a large blended and multicultural family. In my lifetime I've been a single mom, a step-mom, a working mom and now a stay at home mom. My kids range in age from toddler to newly adult and I write about my kitchen adventures and the variety of foods and recipes I feed my family at From the Kitchen of Mama Harris. I've experienced all aspects of mommy-hood and look forward to sharing my kitchen tips, tricks, recipes and shortcuts!
A few years ago I was planning my Christmas dinner menu. I wanted to do something unique and special for the main course, without being too out of the ordinary. I mean, it needed to be something I don’t make every day, but not so unique that my kids had no interest in eating. I ended up looking through so many cookbooks, magazines, and websites. I was looking at really fancy ideas, with very expensive recipes. Things like crown Pork Crown Roast or Rack of Lamb. I realized I was totally overthinking it, and it didn’t have to be that hard!
I came up with a simple, slowcooked beef roast with little cherry or grape tomatoes and roasted garlic that was absolutely delicious. The best part? The red wine sauce I created to go with it. It’s such a simple dish, but very tasty and perfect for the holidays. I’ve made this every Christmas since!
Beef Roast Ingredients:
- 2 pounds beef rib roast
- 1 teapoon salt
- 1 teaspoon dry oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper
- grapeseed oil
- 1 pint grape or cherry tomatoes
- 1 head garlic with cloves peeled
- 2 tablespoons dry thyme
- 4-5 tablespoons extra virgin olive oil
- 3 cups beef broth
- 3/4 cup port wine
- 1 1/2 teaspoon tomato paste
- 1 1/2 tablespoon butter
- 1 tablespoon flour
- Preheat oven to 350 degrees. Season the beef roast with salt, oregano, pepper, paprika, and cayenne, rubbing all over the exterior.
- Using a large pan, add a few dribbles of grapeseed oil. Turn the heat up on the pan to medium/high and sear the roast on all sides.
- Once done, place the roast in a shallow roasting pan. Combine the tomatoes, garlic, thyme and olive oil and pour over roast, scattering around bottom of the pan.
- Place roasting pan in preheated oven, and roast uncovered for about an hour. If you like it cooked a bit more well, add about 20 more minutes roasting time.
- While roast is cooking, combine beef broth and port wine in pan that you seared the meat in. Bring to a boil, then cook over high heat until the liquid is reduced by half - usually about 30 minutes. Whisk in tomato sauce and set aside.
- Remove beef roast from oven, let rest for at least 10 minutes. Don’t slice in until ready to serve.
- Use a bit of pan drippings in sauce, adding to a bowl with butter and flour. Whisk until combined, then add to sauce. Simmer until sauce thickens.
- Slice beef and serve with garlic and tomatoes, drizzling red wine sauce over the top.
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