Ingredients
- 1 4-5 lb Delmonico Roast
- onion powder
- seasoned salt
- garlic powder
- paprika
- 2 Tbs beef broth powder
- 2 cloves garlic,crushed
- 1 1/2 tsp dijon mustaad 1/8 tsp black pepper
- 2 tsp red wine vinegar
- RED WINE AND ONION GLAZE
- 3 Tbs canola oil
- 4 large red onion,sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups good quality dry red wine(merlot is good)
- 1/2 cup honey
- 1/2 cup red wine vinegar
- 2 Tbs lemon juice
- zest of 1 lemon(optional)
- 2 heaping Tbs apricot jam
Preparation
Step 1
Preheat oven to 325. Wash and dry roast and place in a 9x13 pan. lightly season the roast with onion powder,seasoned salt,garlic powder and paprika. Combine the next 5 ingredients to create a rub. Smear the entire roast,top and bottom with the rub.
Place roast in oven and bake uncovered for approx 1 hr and 20 min or meat thermometer reads 130 for medium-rare doneness. (bake more if you want medium-well done)_
Remove meat from oven,cover with foil and allow to sit 15 min before slicing.
While roast is cooking,make glaze.
Place 3 Tbs oil,sliced red onion,salt and pepper into a 4 qt saucepan. Saute over medium heat for 15 min until the onions begin to soften.
Add 2 cups dry red wine. Raise flame to medium-high and cook until wine reduces by half(about 15 min)
Meanwhile,take a 2 qt pot and place honey,red wine vinegar,lemon juice and zest inside. Turn on a medium-low flame and stir constantly with a wooden spoon until the honey glaze begins to simmer.
Once it simmers,stop stirring and allow the mix to simmer an addittioanl 2 min. Pour the glaze into the onion mix and then add the jam. Raise the heat to a boil,the reduce to medium-low again. Allow mixture to cook about 30 min,until it thickens slightly.Turn off heat.Slice roast. Serve with onion glaze poured over slices,or serve the glaze in a bowl and each person can pour the glaze over the meat individually.