Yield: 6 servings
|2¼ pounds||Boneless beef chuck eye or|
|2 tablespoons||Vegetable oil|
|10½ ounce||Condensed beef broth|
|2 xes||Cloves garlic, minced|
|4 eaches||Black peppercorns|
|1 x||Chuck cross rib roast|
|1 cup||Burgundy wine|
|1 tablespoon||Italian seasoning|
|1 x||PEPPERED SAUCE \"SEE RECIPE\"|
Tie boneless beef chuck roast with heavy string at two inch intervals.
Brown roast in oil in Dutch oven over medium high heat until all sides are browned. Browning gives the attractive color achieved by roasting. Pour off drippings. Add water, beef broth, wine, garlic,Italian seasoning and peppercorns. Bring to a boil; reduce heat to low, cover & simmer 20 to 24 minutes per pound. Temperature will register 140 degrees. Remove roast to serving platter. Cover tightly with plastic wrap or aluminum foil and allow to stand 10 minutes before carving. During standing, roast will rise approximately 10 degrees to 150 degrees for medium-rare. Remove string Meanwhile, use one cup poaching liquid to prepare PEPPERED SAUCE. Carve roast into thin slices & serve with peppered sauce. SEE PEPPERED SAUCE RECIPE.