Ingredients:

  • 2 lbs Mock Tenderloin Roast
  • 2 tbsp Avocado oil
  • 1.5 tsp Kosher salt
  • 1 tsp Cracked black pepper
  • 1 tsp Garlic powder
  • 1 cup Dry red wine
  • 2 tbsp Balsamic vinegar
  • 2 cups Low-sodium beef stock
  • 1 tbsp Worcestershire sauce
  • 3 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary
  • 1 Large yellow onion, cut into wedges
  • 4 Cloves garlic, smashed
  • 3 Large carrots, cut into 2-inch chunks
  • 2 Ribs celery, sliced thick

Instructions:

  1. Pat the mock tenderloin completely dry with paper towels. Season all sides aggressively with kosher salt, cracked black pepper, and garlic powder.
  2. Heat 2 tablespoons of oil in a 6-quart Dutch oven over medium-high heat. Sear the meat for 4 minutes per side until a deep mahogany crust develops. Remove the meat and set aside.
  3. Add the onion wedges and carrots to the pot, sautéing for 3 minutes to pick up the beef fat and achieve slight caramelization.
  4. Pour in the balsamic vinegar and red wine. Use a wooden spoon to scrape the fond (brown bits) from the bottom of the pot.
  5. Return the beef to the pot. Add the beef stock, Worcestershire sauce, garlic cloves, thyme, and rosemary sprigs. Ensure the liquid comes halfway up the side of the roast.
  6. Cover with a tight-fitting lid and transfer to a 325°F oven. Braise for approximately 2 hours 15 minutes or until the meat is tender enough to pull apart.
  7. Remove the meat and rest for 15 minutes. Slice against the diagonal grain to ensure maximum tenderness before serving with the strained braising liquid.