Gigi’s Beef Roast
Ingredients
3 lbs Arm Roast
Salt, to taste
Black Pepper, to taste
2 Tablespoons Olive Oil
1 Tablespoon Butter
6 cloves Garlic, smashed
1 cup Red Wine
32 oz Beef Stock
Rosemary Sprigs, fresh
Thyme Sprigs, fresh
2 Bay Leaves, dried
Preparation
1. Preheat the oven to 300°
2. Liberally salt and pepper the roast. In a heavy dutch oven, heat the olive oil and
butter. Sear the roast on both sides for about 4 minutes on each side. Remove
the roast to a plate.
3. Reduce the heat and add the smashed garlic. Cook for 1-2 minutes, being very
careful not to burn.
4. Turn off the heat and add the red wine, scraping all of the good brown bits from
the bottom of the pot with a wooden spoon. Turn the heat back on to medium-
high and let the wine reduce for 1-2 minutes.
5. Add the roast, and any juices on the plate, back to the pot. Add beef broth,
rosemary, thyme, and bay leaves.
6. Place the lid on the pot and bake in the preheated oven for 3 to 3 1/2 hours or
until the meat is fall-apart tender. The internal temperature should reach about
200°
You may add potatoes, carrots, celery, and/or onions in the last 45 minutes of cooking.
The broth can be thickened for a delicious gravy, or ladle over hot egg noodles and serve
with chunks of beef.
Use leftover roast for shredded beef burritos or French Dip sandwiches.