Beef Roast with Onion and Wine Sauce

November 23, 2015

1 lb. of small pearl onions, peeled and halved
2 T. olive oil
salt and pepper to taste
5 cups beef broth
1 bottle Baltimore Bend Last Minute (red wine)
2 ½ tsp. tomato paste
3-4 lbs. beef roast
5 slices bacon, diced
2 tsp. thyme
5 T. butter
2 T. flour

Marinate roast in wine, saving back 1 ½ cups for sauce. Preheat oven to 375°. In small pan, toss onions with olive oil until well coated. Salt and pepper to taste. Roast in oven until golden brown, about 30 minutes. Combine broth and 1 ½ cups of wine. Bring to boil. Continue cooking until it has reduced by half. Stir in tomato paste, set aside. Sprinkle roast with thyme, salt and pepper, set aside. In roasting pan cook bacon. Remove bacon from pan, leaving bacon fat. Add roast to pan and brown on all sides. Put pan in oven. Roast for about 1 hour (medium rate). Remove meat from pan. Skim any fat off the drippings in pan. Place pan on stove on high. Add broth mixture and bring to boil. Lower to simmer. Melt 2 ½ tablespoons of butter. Mix with flour to make paste and whisk into broth mixture. Simmer until thickened. Whisk in remaining butter. Add onions and bacon bits. Slice roast and serve over top. Serves 6-8.

Printer Friendly

Get Our Newsletter

Our bimonthly newsletter contains exciting information on upcoming events in wine country, tasty recipes to recreate at home and even occasional giveaways.

Request A Winery Guide

Use our guide to plan your next adventure in wine country. It contains a listing of Missouri wineries, map and key information to expand your wine knowledge.

I would like to receive your newsletter and other promotions