I am giving this recipe 5 stars b/c I am sure its wonderful as is. As a matter of fact, my mother made her roasts very similar and they were delicious. However, I changed it rather drastically. I used a montreal-type seasoning blend with extra thyme and garlic powder coated all over the roast, liberally. Then browned hard and fast, normal pan, high heat. Transferred roast to ceramic casserole. blended pan juices with broth, red wine and just a touch of liquid smoke and worcestershire. added to roast, baked for 1 hour at 350 for rare-mid-rare center. poured juices from pan back to skillet. Added half a sliced onion, a cup of quartered fresh mushrooms, about a tablespoon of whole peppercorns, a few thin slices of beef leg bone with marrow, a bay leaf, garlic powder and fresh thyme. reduced by almost half. meanwhile, made a 'scratch roux', which is just some melted butter whisked constantly with regular flour over med heat until it turns from buttery yellow to deep gold (just long enuf to kill the raw flour taste and make sure its whisked super smooth). Add to reduction, whisk again to blend gravy, slice your roast, serve mushroom/onion/peppercorn gravy over top. DELICIOUSNESS. Thank you for the inspiration Jim!
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I am giving this recipe 5 stars b/c I am sure its wonderful as is. As a matter of fact, my...