Beef Bottom Round Roast with Green Peppercorn Red Wine Sauce
Christmas week is finally here! With so much going on, you may find yourself in search of a dinner solution that’s easy, festive, delicious, and won’t break the bank. Today, I bring you a modern spin on a timeless beef roast paired with a New World Syrah from Washington State that punches far above its weight.
We’re taking a classic beef preparation to the next level with a cast iron cooking method and a decadent sauce you can serve over the meat, as well as everything else on the plate. For the cast iron pan, you’ll want to use a deep, heavy version. It’s wonderful for preparing a roast like this since you can use the same pan to cook the meat and make the sauce. Using the pan drippings from the meat in the sauce this way never fails to impress.
As always, the beef source is key to a stellar outcome. This roast from Aspen Ridge Natural Angus Beef is USDA Choice graded, Certified Humane®, has no added hormones or antibiotics, and the cattle are fed no animal byproducts. They are transparent about the way their beef is raised and it makes a huge difference in the flavor and quality of every cut. Aspen Ridge products can be found in Safeway stores in Denver and throughout the mountains in the butcher’s case or precut. Look for the Aspen leaf in their logo!
Last week, we worked with New York Strip Steaks from Aspen Ridge with a festive sauce of winter fruit and herbs paired with a classic California Cabernet Sauvignon. That recipe is decadent, delicious, and a bit more hands-on than this one. If you like the idea of putting a roast in the oven and walking away for a while, this recipe is for you. Not to mention, the fat to protein ratio is excellent with the bottom round roast. So, if you’re watching your waistline and happen to enjoy killer sandwiches made from leftovers, you won’t be disappointed.
For the wine pairing here, I deliberated at length. A leaner cut of beef means there are more options for wine pairing. We can get into lighter styles such as Pinot Noir or Gamay all the way up to Nebbiolo, Cabernet, and Zinfandel. Ultimately, the decision was based on the sauce. Syrah as a grape, particularly when grown in a warmer climate like Washington State, frequently has flavors of pepper, leather, and dark fruit. Since the green peppercorns and wine itself are the stars of the sauce, I decided to keep it classic by pairing the roast with Hedges Family Estate DLD Les Gosses Vineyard Cuvée Marcel Syrah. This is a bold wine with a dark, intense color, generous notes of black fruit, oak, and plenty of those peppery notes I mentioned. The grapes come from the Les Gosses Vineyard in the center of Washington State’s Red Mountain AVA. If you haven’t experienced the excellence of Syrah paired with a beef dish like this, now is the time.
Do you cook with the same wine you’re serving?
I get this question a lot. The answer for me is “sometimes”. In this case, the recipe only calls for half a cup of wine. The flavors of this Syrah are unique and pronounced and I wanted to make sure the dish reflected the same flavor story. So, yes, I did use the Syrah. You can use another type of wine when cooking if you choose but try to reach for a style that is similar to the wine you plan to serve with the meal.
Recommended Kitchen Tools
Plastic food prep gloves
Container large enough to hold the roast while it marinades
Beef Bottom Round Roast with Green Peppercorn Red Wine Sauce
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 18-20 minutes per pound
Rest Time: 15 minutes
Roast Ingredients
2-3 pound Aspen Ridge Natural Angus Beef Bottom Round Roast (allow 5-8 ounces per guest)
7 garlic cloves, peeled
3-4 teaspoons fresh herbs: parsley, thyme, rosemary (I found all three fresh together in a “roasting herbs” packet at Safeway)
1 ½ teaspoons sea salt
1 ½ teaspoons black pepper
¼ cup extra virgin olive oil
Sauce Ingredients
pan drippings from the roast
3 tablespoons butter
1 shallot, chopped
2 tablespoons green peppercorns, drained
1/2 cup red wine
¼ cup cream, half and half, or unsweetened dairy-free alternative (optional)
3-4 bay leaves
2 cups beef broth
Preparation
Preheat the oven to 375°F and place the cast iron skillet inside to preheat.
Chop the garlic and herbs and mix them with olive oil and salt and pepper to taste. I used my mini food processor, but you can also chop everything by hand.
Keeping the twine on the roast, rub the garlic and herb mixture on all sides.
Place the roast fat side up in the cast iron and put it in the oven. As the roast cooks, the fat will melt and run over the meat.
Roast in the oven for 18-20 minutes per pound, checking the internal temperature with a meat thermometer until it reaches a steady 145 degrees.
While the roast is in the oven, decant the wine.
Remove the roast from the oven. Be very careful, using two hands, and double up on oven mitts if needed. The pan will be very hot and heavy!
Move the roast from the cast iron to a platter to rest and cover it with tin foil to keep it warm.
Place the cast iron on a burner at low heat and add the beef stock. Gently scrape the beef drippings from the bottom of the pan as the stock heats up.
In a separate pan, combine the butter and shallot over medium heat, cooking until the shallot is translucent or golden brown. Be careful not to burn the butter.
On a cutting board, use the side of a knife to carefully crack the green peppercorns to release the peppery flavor, then add them to the butter and shallot mixture and cook 30-60 seconds.
Add the butter mixture to the cast iron pan, increase the heat to medium, and add the red wine, cream, and bay leaves.
Allow the mixture to simmer and thicken slightly, taste occasionally and season as needed with salt and pepper (keep in mind the beef is well seasoned also).
Slice the rested roast against the grain and drizzle with green peppercorn sauce.
*Natural is defined as minimally processed, with no artificial ingredients.
Did you try this recipe?
Drop a comment below and let me know what you thought!
I’m wishing all of you a happy, healthy holiday season full of great food and wine.
Cheers and Happy Holidays!
– Montana and The Wine Ship Cru
