Beef Roulade in Syrah

Beef Roulade in Syrah

Serves 4-6


1 ½ lbs. bottom round, trimmed
1 large onion, small dice
2 large carrots, peeled and diced
2 stalks celery, peeled and diced
2 tablespoons garlic, minced
¼ lb. peppered, diced bacon
Black pepper
½ cup dry bread crumbs
1 egg, beaten
2 tablespoons olive oil
1 bunch parsley, chopped
3 cups red wine
Fresh Thyme
1 cup beef stock
2 cups chicken stock
4 tablespoons butter


Heat oven to 300 degrees

Flatten the beef round with a meat pounder to ¼ inch thick. Mix the vegetables together with garlic. Mix half the diced vegetables with bread crumbs and eggs, season with salt and pepper. Season the beef with salt and pepper. Spread the vegetable mixture on one side of the flattened bottom round. Carefully roll the beef into a tight roll, being sure not to press too hard. Season the outside of the beef roulade with salt and pepper. Tie with butcher’s string in 5 or 6 sections along the length of the roll. Tie fairly tight. Sear the beef in a smoking hot sauté pan in olive oil until all sides are a dark brown color. Remove from pan and cover with foil. In same pan, sauté the bacon with the other half of the vegetables. When vegetables are golden brown, deglaze with wine and add fresh thyme. Bring to boil and add the beef and reduce heat. Cover with lid or foil and cook 20 minutes. Remove the lid and add the beef and chicken stock. Bring to boil and turn the meat, so that the other side of the meat is in the liquid. Cover and place in over for 1-hour.

Enjoy with a glass of Schmidt Family Vineyards Syrah!