| Level: | Easy |
| Total: | 3 hr 43 min |
| Prep: | 25 min |
| Inactive: | 48 min |
| Cook: | 2 hr 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 3 hr 43 min |
| Prep: | 25 min |
| Inactive: | 48 min |
| Cook: | 2 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon ground allspice
- 2 teaspoons ground mace
- 1 teaspoon ground cloves
- 1 tablespoon ground black pepper
- 2 tablespoons sliced garlic
- 10 sprigs fresh thyme
- 350 ml (1/2 bottle) red wine
- 8 pounds rolled rib-eye roast, trussed
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 large carrots, roughly chopped
- 2 medium onions, roughly chopped
- 1 head garlic, peeled and smashed
- 2 celery stalks, roughly chopped
- 6 sprigs fresh thyme
Instructions
- Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least 2 times a day.
- Remove roast from the marinade, and let sit at room temperature for 1 hour before browning.
- Preheat oven to 275 degrees F.
- Heat oil in a large dutch oven over high heat. Pat the roast dry of excess marinade. Season the roast with salt and pepper, and sear on all sides until golden brown.
- Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left over marinade to the vegetables, and bring it to a simmer. Scrape up any bits in the bottom of the pot.
- Place the roast back into the pot. Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees F, about 2 hours.
- Add water to pot if it looks like its drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving. Strain the gravy from the pot and put in a sauceboat.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1685 |
| Total Fat | 126 g |
| Saturated Fat | 54 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 114 g |
| Cholesterol | 411 mg |
| Sodium | 1781 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1685 |
| Total Fat | 126 g |
| Saturated Fat | 54 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 114 g |
| Cholesterol | 411 mg |
| Sodium | 1781 mg |
Reviews
We eat spiced beef cold, sliced on pumpernickel or rye bread with brown mustard. It is not a hot, dinner meal the way we make it. It is more like corned beef for sandwiches. We cure it with brown sugar and salt for a day, then add the spices on day 2. We turn it over and rub the spices in every day for at least 2 weeks, not 2 days. We keep it in a crock in the fridge. We don’t add veggies.
An americanized version of an old irish tradition. Add brown sugar to the rub to make it taste authentic.
A waste of what is otherwise VERY GOOD meat. NOT a good choice for a Christmas night meal. Would rather have had it grilled direct without all the veggies.
We love marinades and roasts in my house but this was horrible. The flavor was not good. Huge disappointment after 2 days. One bite and we ordered a pizza.
When i cooked this roast my friends went in a complete aww and all i could say was it was all me.lol
The beef alone for this meal was 57.00! Yikes! It came out dry and not much for flavor. Sorry, I’m just not much for pumpkin pie spices in meat.
Easy and delicious — just enough kick!
The combination of spices gave this a good flavor. My meat ended up a little dry but it was still very good. Left overs were good too.
amazing