You Need:
4 lb of rib eye roast (tied),
8 oz of shallots (peeled),
1 whole garlic (cloved, unpeeled),
1 spring of rosemary,
2 springs of thyme,
1 stalk of lemongrass,
a few leaves of sage,
2 cups of beef broth,
1 cup of fine scotch (or dry red wine),
S&P.
And some of your favorite mushrooms for the au jus later.
You Do:
[Stove]
Age the rib eye (optional);
Sear the meat in a oven safe pot;
Take out the seared meat;
Heat up the shallots, garlic & herbs in med heat, in the same pot (3-5 min);
Pour in the broth and the scotch;
Bring the mixture to a light boiling;
Put the meat back into the pot.
*liquid in the pot should cover no more than 1/3 of the roast.
[Oven]
325 degree (pre-heated);
S&P the top side of the roast;
Put your pot onto the middle rack for 45 min;
Take out the pot and flip the roast;
S&P the top side of the roast;
Put it back into the oven for 60 min;
Take out the pot and flip the roast;
S&P the top side of the roast;
Put it back into the oven for 30 min;
Done.
Au Jus:
Slice your choice of mushroom(s);
Drain the pot roast juice into a sauce pan;
Put in the mushroom slices;
Cook down the mushrooms in med heat;
S&P to taste.
