Ingredients:

  • 3 lb mock tenderloin roast
  • 2 tbsp vegetable oil
  • 2 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 2 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, cut into 1-inch chunks
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 dried bay leaves

Instructions:

  1. Pat the mock tenderloin completely dry with paper towels. Season all sides generously with 2 tsp kosher salt and 1 tsp black pepper. Let the meat sit at room temperature for 30 minutes.
  2. Preheat the oven to 325°F (163°C).
  3. Heat 2 tbsp vegetable oil in a 6-quart enameled cast iron Dutch oven over medium-high heat until shimmering. Sear the roast for 5–7 minutes per side until a deep mahogany crust forms. Remove meat and set aside on a plate.
  4. Reduce heat to medium and add 2 tbsp unsalted butter. Sauté the diced yellow onion and carrot chunks until the onions are translucent and carrots begin to soften.
  5. Stir in the smashed garlic and tomato paste; cook for 2 minutes until the paste turns a deep brick red and smells nutty.
  6. Deglaze the pot by pouring in 1 cup dry red wine, scraping the brown bits (fond) from the bottom. Stir in 2 cups low-sodium beef broth, rosemary sprigs, thyme sprigs, and bay leaves.
  7. Return the seared roast to the pot, ensuring it is partially submerged. Cover with a tight-fitting lid and transfer to the oven for 2 hours.
  8. Use a meat thermometer to verify the beef has reached a safe internal temperature of 145°F (63°C).
  9. Remove the roast from the pot and let it rest for at least 15 minutes before slicing or shredding.