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“This recipe is adapted from Chef Anne Burrell, from Secrets of a Restaurant Chef on Food Network. I made a couple of changes when I made it due to ingredients on hand, but this is her original recipe. I cut the recipe in half, used celery seed instead of celery, and added thinly sliced fennel. I also used sliced portabellos for the mushrooms. I cut the cooking time down as well since I had a smaller roast. The cooking aroma is unbelievable!”
READY IN:
2hrs 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees F.
  2. In a small bowl, combine cayenne, rosemary, garlic, and enough oil to form a paste; rub paste into meat, then generously salt.
  3. In a roasting pan, toss the onions, carrots, celery, and mushrooms with a little olive oil to coat, and salt to taste; add the wine and half of the chicken stock, and the bay leaves.
  4. Place the roast on top of the vegetables, bones down and fatty side up.
  5. Put in oven until nicely browned, about 25 to 30 minutes.
  6. Reduce heat to 350 degrees F and roast until the meat registers 125 degrees F (medium rare), about 1 3/4 to 2 hours, or to desired doneness.
  7. Occasionally during cooking you can baste the meat with the pan juices; if the pan gets too dry add the remainder of the chicken stock.
  8. Remove from oven and let rest 15 to 20 minutes before carving.
  9. Taste the vegetables and season as necessary.

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