Provencale Braised Top Round Roast

Step 1

Pre- heat the oven to 350 degrees. Blot the roast dry with a paper towel. Season with salt and pepper.

Step 2

Heat the olive oil in a large dutch oven. When the oil begins to shimmer, add the roast and sear for 2 - 3 minutes. Turn the roast and sear on the other side.

Step 3

Remove the roast from the dutch oven and reserve. Add the onions and saute for 4 minutes. Add the mushrooms and saute for another 4 minutes. Add in the tomatoes and garlic and stir, scraping up the bottom of the pan as the tomatoes release their juices. Saute for another 2 - 3 minutes.

Step 4

Pour in the white wine and stir, scraping up the bottom of the dutch oven. Add the water and the herb sprigs. Return the roast to the Dutch oven. Cover and place in the oven. Combine the softened butter with the flour and stir to combine. Set aside.Bake for 30 minutes and check the internal temperature. Cook the roast until the internal temperature reaches 135 degrees, about another 15 minutes.

Step 5

When the roast reaches 135 degrees, remove the roast from the oven and then remove the roast and the herb sprigs from the from the dutch oven. Place the dutch oven over a burner and bring the mixture to a simmer. Add 1 teaspoon of the butter and flour mixture. Stir into the sauce. If the sauce is still too thin, add another teaspoon of the butter an flour mixture. Taste and adjust the seasonings. Slice the roast thinly and serve with the sauce.