Description
A delicious beef roast version of the traditional Spanferkel, perfect for feasts and gatherings.
Ingredients
Scale
- 1 whole beef roast (about 10–12 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- 1 cup beef broth
- 1 cup red wine
Instructions
- Preheat your oven to 325°F (165°C).
- Rub the beef roast with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Place the roast in a roasting pan and pour the beef broth and red wine around it.
- Cover the pan with aluminum foil and roast in the preheated oven for about 3-4 hours, or until the internal temperature reaches 145°F (63°C).
- Remove the foil for the last 30 minutes to allow the roast to brown.
- Let the roast rest for 15-20 minutes before slicing and serving.
Notes
- For a more intense flavor, marinate the roast overnight.
- Serve with your favorite sides like roasted vegetables or mashed potatoes.
- Leftovers can be used in sandwiches or salads.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: German
Nutrition
- Serving Size: 1 slice (about 4 oz)
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg