Roast with Red Wine Reduction
5 pound beef shoulder roast or California roast
1 large onion, sliced
2 tablespoons Dijon mustard (omit if yo are making this for passover)
1-tablespoon extra virgin olive oil
1 tsp kosher salt
Crushed back pepper
1 tsp paprika
1 tsp onion powder
1 tsp cumin
6 cloves garlic crushed
1-cup red wine (I prefer Domaine Netofa Red from Israel) It is a medium-bodied wine with a hint of herbal bouquet which compliments the spices used in this recipe)
Place the onions on the bottom of a roasting pan.
In a small bowl take mustard, garlic, oil and spices and mix them together to form a paste.
Rub the paste all over the meat.
If you have time let the meat stand at room temperature for a few hours to absorb some of the flavors.
In a separate bowl mix the wine and ketchup and pour over the meat right before placing in the oven.
Insert oven probe into the thickest past of the meat and set the probe to 135 degrees. This will be rare. You can always cook it longer when reheating after slicing the meat.
Set the oven temperature to 375 degrees for 45 minutes to brown the meat, then lower it to 350 and cover the meat and let it cook until the probe hits 135 internally.
Once the probe has hit 135 degrees the oven will shut off take the meat out. When the roast has cooled slice thinly and pour sauce over roast or place in a gravy boat.