Winter Veil Roast
The rich sauce is imbued with the familiar smells and flavors of the merry Winter Veil season, which will remind you of holidays past whenever you enjoy this dish.
Ingredients
| 3 pounds | 1.4 kg | top-round roast |
| — | olive oil | |
| — | salt and pepper | |
| 1 1/2 cups | 360 ml | red wine |
| 3 | shallots, roughly chopped | |
| 1 inch | knob of ginger, diced | |
| 1 pinch | ground cinnamon | |
| 1 pinch | freshly ground black pepper | |
| 1 teaspoon | 5 ml | balsamic vinegar |
| 4 tablespoons | 60 ml | salted butter |
Instructions
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Preheat the oven to 400°F. Rub the roast all over with the oil, then sprinkle liberally with salt and pepper. Place in a roasting tray and cook for an hour, or until the temperature of the middle of the roast registers about 145°F for medium doneness.
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While the roast is cooking, prepare the sauce. Bring all the ingredients except the butter to a simmer in a small saucepan, then gently reduce the mixture for about 10 to 15 minutes. Taste and adjust the seasonings accordingly, then whisk in the butter a little bit at a time until the sauce looks smooth. Strain out the shallots and ginger, then spoon over the slices of roast.
Skill level: Expert. Pairs well with sautéed carrots, mashed potatoes, and red wine.