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Pan-Seared Oven Roast with Red Wine Reduction

An Oven Roast is even more delicious with a Red Wine Reduction Sauce that blends with pan juices. In this recipe I encrust an oven roast with thyme and rosemary, sear it on the outside, and oven-roast for 1 hour. I then use the same pan to create a rich red wine reduction sauce for drizzling on the oven roast.

Pan-Seared Oven Roast with Red Wine Reduction Sauce

Pan-Seared Oven Roast with Red Wine Reduction Sauce

In this recipe I take a small Inside Round Roast, pan sear it with an herb crust, and oven roast it to medium-rare perfection.  I then drizzle it with my own red wine reduction sauce and serve it with root vegetables and a side of couscous.  Click the link for the complete recipe and high definition video.

High Definition Video Presented Here:

Preparation time: 20 minutes

Cooking time: 1 hour 20 minutes

Serves: 4 – 6 people

Oven Roast Recipe:


  • 2 lb of beef roast (A small inside round roast is recommended) or similar cut of beef
  • 2 sprigs of rosemary, stem removed and finely chopped
  • 4 sprigs of thyme, stem remove and finely chopped
  • Coarse sea salt and ground pepper
  • 3-4 glugs of olive oil


  1. Pre-heat oven to 400 degrees F
  2. Spread the rosemary, thyme, sea salt, and black pepper evenly over a cutting board
  3. Drizzle olive oil on the beef roast, coating kit completely
  4. Place the roast on the cutting board with the chopped herbs, and roll the roast across the board, evenly covering the outside with an herb crust
  5. Pre-heat a frying pan on medium-high heat with a few glugs of olive oil in it.  Place the roast in the frying pan and sear evenly on one side until golden brown, about 2-3 minutes.  Using tongs, keep turning the roast until all sides are evenly browned
  6. Pan-Searing Roast

    Pan-Searing Roast

  7. Once all sides are evenly browned, place the pan with the roast in the oven
  8. Insert a meat thermometer in the thickest part of the roast to ensure proper internal cooking temperature
  9. Remove the roast from the oven when the thermometer reads 135-145 degrees F for medium-rare doneness (see beef internal temperature guide below).  Allow to rest on a cutting board, covered with tin-foil for at least 15 minutes before carving into medallion-sized pieces:
Carving the Roast

Carving the Roast

Red Wine Reduction Sauce Recipe:


  • 1 cup of chopped carrots
  • 1 cup of chopped onions
  • 1 cup of chopped celery
  • 1 clove of garlic, finely chopped
  • 1 750 ml bottle of wine
  • Salt and pepper
  • 1/8 cup of non-salted butter
  • 1 tbsp of honey


  1. Using the same pan as used for pan searing the roast on medium-high heat, saute the carrots, onions, celery until softened.
  2. Add the garlic and saute for another minute
  3. Add the wine and allow it to come up to a boil in the pan
  4. Reducing the Red Wine

    Reducing the Red Wine

  5. Season with salt and pepper to taste
  6. Reduce the wine by 1/2 until it’s a thick syrup-like consistency
  7. Strain the contents of the frying pan through a strainer into a dish, set the liquid aside
  8. Heat the butter in the frying pan until completely melted, add the reduce wine back into the frying pan and whisk together
  9. Add the honey and wish again until red wine, honey and butter are completely incorporated
    Drizzle over medallions of the beef roast after plating

This red wine reduction sauce works well with any cut of beef or steak.

Below is a cooking chart for cooking beef.  Remember, you should always use an instant-read thermometer to check the doneness of a roast. The internal temperature will rise about 5-10 degrees during resting time, so remove the roast 5-10 degrees before desired doneness.

Beef Internal Temperature Guide:

Doneness Description Meat Thermometer Reading
Rare Red with cold, soft center 125-130 degrees
Medium-Rare Red with warm, somewhat firm center 135-140 degrees
Medium Pink and firm throughout 140-150 degrees
Medium-well Pink line in center, quite firm 150-155 degrees
Well-done Gray-brown throughout and completely firm 160-165 degrees


Wine Pairing:

Château de Fontenelles Cuvée Renaissance 2007.  ~ CAD$19

Chateau de Fontenellles

Chateau de Fontenellles

From the LCBO web site:

Winner of a Gold Medal at the 2009 Concours des Grands Vins du Languedoc-Roussillon.

Tasting Note
Cassis, spice, coffee, chocolate and black cherry notes on the nose. Dry, medium-full bodied with lush dark fruit, lovely depth and structure, and a generous finish. This will reward short-term cellaring of 2-4 years. Pair with meat dishes.”

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2 Responses to “Pan-Seared Oven Roast with Red Wine Reduction”

  1. kazy says:

    What do you recommend as a side for this dish? Baked potato, smashed potatoes, rice, egg noodles?

    • Bart says:

      Hi, I served this dish with root vegetables and a side of couscous, but you could do this with any starch. For the sake of presentation, a baked potato would go well. Try adding some “Boursin” to your baked potato — it’s a French cream cheese, and it’s amazing! Cheers, Bart.

Leave a Reply to Bart


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