RECIPE | Red Wine Rosemary Roast

From the Chef: This dish is easy to make and always a big hit! Put it in the oven right before folks arrive and by time you have a few cocktails and appetizers, it will be ready to go!

The Recipe:


1 - beef roast (the cut depends on your preference. The folks at Whole Foods market can help you decide, but we suggest a cut from Marksbury Farm found in the Whole Foods Meat department- try standing rib or a rump roast)

1 bunch, Rosemary

Red Wine (we like Old 502 Bourbon Barrel Red)

Fresh Mushrooms  (check out the KENTUCKY PROUD website for year round mushroom growers)

2 bay leaves

Nature's Seasoning, or salt and pepper blend  



Set the oven to 300 degrees. Spray a dutch oven pan and set the beef down inside the pan. Generously sprinkle the meat with the seasoning (or blend) - place two bay leaves on top of the meat, and add rosemary sprigs around the pan. Pour in red wine until there is about one inch in the bottom of the pan (make sure it's spread evenly). Pour a glass of wine for yourself for good luck. Cover with the lid and put in the oven for one hour.

At the one hour mark, add in the mushrooms - cover again and put back in the oven for 30-45 more minutes. Once done, take it out of the oven and let the meat sit for a few minutes. Slice and serve! (We served ours with Quinoa & Brown Rice and a Kale & Brussel Sprout Salad.)


Foodie Tip: Use a cup of red wine from the pot (after cooked) and add it to a au jus gravy mix for a rich, bold sauce to go with the meat.