Delicious Roast Beef with a Red Wine Demi-Glace

I love roast beef.  The juicy aroma of a beef roasting permeates the entire house and just makes your mouth water in anticipation of all that goodness.   But traditional roast beef with the potatoes, carrots, and gloppy gravy can get a little tiresome not to mention heavy, especially if you are trying to reduce your carb intake – well, forget it then!  But as the weather was very cold here, I decided I needed that wholesome comfort food and I would try to avoid the potatoes.  Easy to do since I didn’t have any in the house.  I decided I would replace the potatoes with cauliflower.  The results are absolutely delicious!

Roast Beef with Red Wine Demi-glaze

Roast Beef and Vegetables with a Red Wine Demi-Glace

beef roast, seasoned on all sides with salt and pepper

2 c red wine

3 cloves garlic, minced

4-5 sprigs of fresh thyme

2 t cornstarch

vegetables to roast (carrots, onions, celery, broccoli, cauliflower, sweet potato, white potato, etc.)

Olive oil

salt and pepper to taste

Using a large, oven safe sauté pan, heat some olive oil.  When the oil is hot, carefully place the beef in the pan and sear on all sides.  After you have seared the beef, add the minced garlic and red wine to the pan and cover with a tight-fitting lid.  Place in an oven that has been preheated to 350 degrees F.  Allow to cook for 2 hours, checking periodically to make sure there is still liquid in the pan.

After two hours, remove the pan from the oven and add the vegetables.  Return the pan with the vegetables and beef to the oven and allow to continue cooking for an additional hour to hour and a half.  Remove the pan from the oven and place the beef and vegetables on a platter.  Keep warm.

Place the pan containing the meat drippings on the cooktop with high heat and allow to reduce by half (should be about 2 cups after reduced).  Whisk the cornstarch into 1/4 c red wine and add to the pan, whisking until slightly thickened (about 2 minutes – the demi-glace will lose its cloudy appearance and turn a “clear” brown color).  Remove from the heat and pour over the beef and vegetables.  Serve with a fresh salad and a nice Cabernet wine.

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