Delmonico Roast Recipe
This Delmonico roast recipe has a hearty homemade character that comes from a few well-matched ingredients. The red wine brings a slight fruity depth, while tomato paste gives the cooking liquid a fuller taste.Carrot and celery add a mild sweetness as they cook down around the beef. Garlic and thyme keep the flavor savory without making it too sharp.
Equipment
- Large Dutch oven or heavy oven-safe pot
- Large cutting board
- Sharp chef’s knife
- Measuring spoons and cups
- Wooden spoon
- Tongs
- Small bowl
- Instant-read meat thermometer
- Serving platter
Ingredients
- 1 Delmonico roast or second-cut brisket about 3½ pounds
- ⅔ cup dry red wine
- 1¼ teaspoons freshly ground black pepper
- ¾ teaspoon garlic powder
- 1 large yellow onion roughly chopped
- 7 fresh garlic cloves thinly sliced
- ¾ teaspoon dried thyme
- 1¼ tablespoons paprika
- 2½ tablespoons tomato paste
- 1 large carrot cut into small cubes
- 1 large celery stalk diced
- 1¼ tablespoons kosher salt
- 2 tablespoons olive oil
- ½ cup beef broth
Instructions
Bring the beef to room temperature.
- Take the roast out of the refrigerator and leave it on the counter for about 25–30 minutes. Pat it dry with paper towels. Removing the surface moisture helps the beef develop a deeper brown crust in the pot.
Season the roast.
- Mix the kosher salt, black pepper, garlic powder, and paprika in a small bowl. Rub the seasoning all over the roast, making sure to cover the sides as well as the top and bottom.
Brown the roast.
- Warm the olive oil in a Dutch oven over medium-high heat. Once the oil is hot, add the beef and let each large side brown for several minutes before turning. Use tongs to move the roast so the juices stay inside.
Soften the vegetables.
- Place the browned roast on a plate for a moment. Add the onion, carrot, and celery to the same Dutch oven. Cook them for about 4 minutes, stirring now and then. Add the sliced garlic and cook for another 30–45 seconds, just until it becomes fragrant.
Cook the tomato paste.
- Stir the tomato paste through the vegetables and let it cook for about 1 minute. I find this quick step makes a noticeable difference in the finished gravy because the paste loses its raw taste and blends better with the beef juices.
Pour in the wine.
- Add the red wine to the pot. Scrape the bottom with a wooden spoon as the wine bubbles so the browned bits loosen into the liquid. Let it simmer for about 2 minutes.
Add broth and thyme.
- Pour in the beef broth and add the dried thyme. The liquid should reach partway up the roast. There is no need to completely submerge the beef because the covered Dutch oven will keep the cooking environment moist.
Roast until tender.
- Put the roast back into the Dutch oven and cover it tightly with the lid. Place the pot in a preheated 325°F (165°C) oven. Roast for about 2½ to 3¼ hours. Start checking the beef near the end of this range since the exact time can vary with the size and shape of the roast.
Test the beef.
- Check the thickest part of the roast with an instant-read thermometer. More importantly, the beef should feel tender when tested. If it still feels firm, cover the pot again and cook for another 20–30 minutes before checking it again.
Rest and serve.
- Move the roast to a cutting board and let it rest for about 15 minutes. Slice it against the grain for more tender pieces. Spoon the soft vegetables and some of the flavorful pan liquid over the slices just before serving.