Prep 10 minutes • Cook 4 hours and 25 minutes • Serves 8
INGREDIENTS
1 3-4 lb New Zealand Springvale Grass Fed Boneless Beef Bottom Blade Roast
2 tablespoons canola oil
1 cup red wine
2 cups beef broth
6 garlic cloves, sliced or crushed
4 sprigs fresh rosemary, divided
kosher salt, to taste
freshly ground black pepper, to taste
METHOD
Preheat the oven to 275°F.
Generously season the roast with salt and pepper. Heat the oil in a Dutch oven set over a moderate heat.
Add the roast to the dish, browning well on all sides, about 6 to 8 minutes. Add the wine, bring to a boil, and let it reduce by half.
Pour the broth around the roast and scatter the garlic and half the rosemary on top.
Place a lid on the dish and transfer it to the oven. Roast until tender and the center registers at least 140°F on an instant-read thermometer, about 3 to 4 hours.
Remove from the oven and let the roast rest for 10 minutes before serving with a garnish of the remaining rosemary.