Ingredients for 50's Prime Time Cafe Roast
- (3-4 lb) Top Round Roast
- 1 cup Dry Red Wine
- 1 large chopped Onion
- 2 chopped Carrots
- 0 cloves Garlic Cloves
- 2 chopped stalks Celery
- generously Salt and Pepper
- 1 cup Beef Bouillon
- 2 tablespoons Olive Oil
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How to Make 50's Prime Time Cafe Roast
- Preheat oven to 350°F (175°C).
- Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Season a (3-4 lb) prime rib roast generously with salt and pepper. Brown the roast on all sides in the hot oil (about 2-3 minutes per side), ensuring a deep, rich crust. Remove the roast from the skillet and set aside.
- Pour 1 cup of dry red wine into the skillet, scraping up any browned bits from the bottom.
- Add 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the skillet. Sauté until the vegetables are golden brown and softened (about 5-7 minutes).
- Pour 1 cup of beef bouillon into the skillet, stirring to deglaze.
- Return the roast to the skillet. Pour the wine and bouillon mixture over the roast. Cover the skillet tightly with a lid or aluminum foil.
- Bake for 30-45 minutes per pound, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare, or your desired doneness. (Adjust cooking time based on your roast's weight and oven's temperature consistency.)
- Remove the roast from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
11g
Fat
66g
Carbs
2g
