Red Wine-Braised Roast

Serves: 6Hands-on: 20 minutesTotal: 3 hours 50 minutesDifficulty: Medium

Serves: 6


  • 1 tsp. garlic salt
  • 1 tsp. celery salt
  • ½ tsp. onion powder
  • ½ tsp. paprika
  • ½ tsp. ground black pepper
  • 1 bottom round rump roast (3½ lbs.)
  • 1 Tbsp. olive oil
  • 1 cup red wine
  • 1 Tbsp. cornstarch


  • Combine garlic salt, celery salt, onion powder, paprika, and pepper in a small bowl. Reserve ½ teaspoon of the mixture and rub the remainder evenly into the surface of the beef. Refrigerate roast for 1 hour.
  • Heat the oil in a Dutch oven over medium heat. Brown beef well on all sides. Add the wine and bring to a boil. Reduce the heat to low. Cover tightly and simmer for 2½ hours until meat is fork-tender.
  • Remove the beef and keep warm. Skim excess fat from the cooking liquid. Dissolve the cornstarch in about ¼ cup cold water, and add the ½ teaspoon reserved seasoning mix. Add the cornstarch mixture to the cooking liquid. Bring to a boil and boil for 1 minute or until thickened, stirring constantly. Slice roast and serve with sauce.