Provencale Braised Top Round Roast
Ingredients
- 3 lbs. Top Round Roast
- 2 Tablespoons olive oil
- 1 onion
sliced
- 2 large roma tomatoes
diced
- 8 ounces cremini mushrooms
quartered
- 4 garlic cloves
smashed
- 1 cup dry white wine
pinot grigio or sauvignon blanc
- 1/2 cup water
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 strip orange peel
- 1 Tablespoon unsalted butter
softened
- 1 Tablespoon all purpose flour
Directions
- 1
Pre- heat the oven to 350 degrees. Blot the roast dry with a paper towel. Season with salt and pepper.
- 2
Heat the olive oil in a large dutch oven. When the oil begins to shimmer, add the roast and sear for 2 - 3 minutes. Turn the roast and sear on the other side.
- 3
Remove the roast from the dutch oven and reserve. Add the onions and saute for 4 minutes. Add the mushrooms and saute for another 4 minutes. Add in the tomatoes and garlic and stir, scraping up the bottom of the pan as the tomatoes release their juices. Saute for another 2 - 3 minutes.
- 4
Pour in the white wine and stir, scraping up the bottom of the dutch oven. Add the water and the herb sprigs. Return the roast to the Dutch oven. Cover and place in the oven. Combine the softened butter with the flour and stir to combine. Set aside.Bake for 30 minutes and check the internal temperature. Cook the roast until the internal temperature reaches 135 degrees, about another 15 minutes.
- 5
When the roast reaches 135 degrees, remove the roast from the oven and then remove the roast and the herb sprigs from the from the dutch oven. Place the dutch oven over a burner and bring the mixture to a simmer. Add 1 teaspoon of the butter and flour mixture. Stir into the sauce. If the sauce is still too thin, add another teaspoon of the butter an flour mixture. Taste and adjust the seasonings. Slice the roast thinly and serve with the sauce.
Provencale Braised Top Round Roast
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About this Recipe
Dreaming of a hearty, tender roast that's both elegant for guests and simple enough for a weeknight? This Provencale Braised Top Round Roast delivers meltingly tender beef bursting with the sunny flavors of Provence, making it a meal you'll want to savor time and again.
This recipe transforms a lean top round roast into a dish of incredible tenderness through the magic of slow braising, infusing every bite with the classic aromas of southern France. The thoughtful combination of fresh rosemary, thyme, and a bright hint of orange peel creates a deeply layered flavor profile that feels both comforting and refined, elevating simple ingredients into something truly special.
You can anticipate a richly flavored, incredibly tender beef roast, beautifully complemented by sweet caramelized onions, earthy cremini mushrooms, and the vibrant acidity of diced Roma tomatoes. The braising liquid, a savory reduction of dry white wine and aromatic herbs, creates a luxurious sauce perfect for spooning generously over the meat. Despite its impressive outcome, this dish is designed to be approachable, promising a satisfying cooking experience that yields a truly memorable meal.
While top round is featured, other lean braising cuts could be used for similar results. If fresh herbs are unavailable, dried rosemary and thyme can be substituted, using about one-third of the amount. For a non-alcoholic option, rich beef broth can replace the white wine and water, though the bright acidity of the wine adds a unique depth. A touch of sun-dried tomatoes could also enhance the Provencale essence.
This Provencale braised beef is ideal for a comforting family dinner or an impressive gathering with friends. Serve it alongside creamy mashed potatoes or a crusty loaf of bread to soak up every drop of the flavorful sauce.