Round Roast In Casserole
A hearty roast simmered with red wine, vegetables, and herbs, resulting in tender, flavorful meat perfect for family dinners and special occasions.
Ingredients
- 1 pint claret ⓘ
- 1 clove garlic ⓘ
- 1 teaspoon thyme ⓘ
- 10 whole peppers ⓘ
- 2 teaspoons salt ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 stick butter ⓘ
- 2 marrow bones ⓘ
- 1/2 pound mushrooms ⓘ
- 2 shallots ⓘ
- parsley ⓘ
- 3 tablespoons olive oil ⓘ
- 1 dried red pepper ⓘ
- 1 bay leaf ⓘ
- 6 cloves ⓘ
- 5 to 7 pound top round roast ⓘ
- 1 can beef broth ⓘ
- 1 carrot ⓘ
- 6 small onions ⓘ
- 2 tablespoons flour ⓘ
Instructions
- Make a marinade of claret, olive oil, garlic, dried red pepper, thyme, pepper, salt, and sugar.
- Place the top round roast in the marinade and marinate for at least 24 hours.
- Remove the roast from the marinade; strain and set aside the marinade.
- Dry the meat and massage it with sugar.
- Brown the meat in 2 tablespoons of butter.
- Place the browned meat in a Dutch oven and fill with beef broth to half the depth of the roast.
- Lay marrow bones beside the roast and cover the pan.
- Simmer for 1 hour.
- Slice carrot, mushrooms, shallots, and small onions.
- Add the sliced vegetables to the meat and cook covered for another hour.
- Add the strained marinade and cook uncovered for an additional hour.
- Saute chopped shallots in butter.
- Brown flour in a dry pan and stir in the shallots.
- Add 1 cup of sauce from the casserole and blend well.
- Combine this mixture with the juices from the casserole, removing marrow bones first.
- Sprinkle with parsley before serving.
Tips & Substitutions
For enhanced flavor, consider adding a splash of red wine vinegar to the marinade. If fresh thyme isn't available, dried thyme can be used as a substitute. To save time, use pre-sliced mushrooms and shallots. For a richer taste, try adding a few strips of bacon to the Dutch oven while cooking. This dish pairs beautifully with American recipes like 15 Minute Beef Stew for a comforting meal.
Serving Suggestions
Serve the round roast with creamy mashed potatoes or a fresh green salad for a balanced meal. A side of roasted vegetables complements the rich flavors well. For an extra touch, drizzle some of the sauce over the potatoes. This dish also pairs nicely with Hot Beef Macaroni Salad for a heartier spread.
Storage & Reheating
Leftover round roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast and its sauce in a covered dish and warm in the oven at 325°F until heated through. Alternatively, slice the roast and microwave it in short intervals, adding a splash of beef broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Round Roast In Casserole contains roughly 1841 calories, with 38g protein, 111g carbohydrates, and 143g fat. It is an excellent source of vitamin C (133% of the Daily Value), protein (76% of the Daily Value), and iron (76% of the Daily Value). Note that it is relatively high in sodium, at 1316mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts such as chuck roast or brisket, but keep in mind that cooking times may vary. Chuck roast will be more tender after slow cooking, while brisket may require longer to become fork-tender. Adjust the simmering time accordingly to ensure the meat is cooked through and flavorful.
What can I do if I don't have claret?
If claret is unavailable, a good substitute would be any dry red wine, such as Merlot or Cabernet Sauvignon. Alternatively, you can use beef broth mixed with a splash of red wine vinegar for a similar acidity and depth of flavor, although it may alter the final taste slightly.
How do I know when the roast is done cooking?
To check if the roast is done, use a meat thermometer to ensure it reaches an internal temperature of at least 145°F for medium-rare. For a more tender texture, aim for 160°F. Allow the roast to rest for at least 15 minutes before slicing to preserve its juices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).