From the Alexandria Spice Company.
Emperor’s Roast (tm)
With Roma Antica Spice™ Blend

[I left this as-is, but you can use something like McCormick's Montreal seasoning on the meat vs. the Alexandria spice noted here]

A Taste of Ancient Rome! Eleven herbs and spices combined to recreate the traditional flavors used in cooking for the Emperor’s. This recipe is just one of the many uses for this truly unique flavor experience.

(Choose a well marbled cut of beef. Rib or Chuck Roasts work best in this recipe, But you can choose any cut you like)

Season
Place 4 Tablespoons of Roma Antica Spice™ Blend onto a shallow baking sheet, roll the meat in the spices until covered on all sides.
Cut the following into a Large Dice...
2 Carrots
2 Celery Stalks
1 Medium Red Onion

Marinate
Prepare a liquid marinade/braising liquid using;
3/4 Cup Dry Red Wine (optional)
1 Cup Grape Juice Concentrate (Welches Concord Is Great)
1/4 Cup Olive Oil (optional)
1/4 Cup Honey (optional)
Pour over spiced meat and allow to marinate 30 minutes to 6 Hours in the refrigerater.

Cook
Preheat oven to 475 F
Melt 2 Tablespoons of Keller’s ® European Style ™ Unsalted Butter in a large, oven-proof roaster
Remove meat from marinade and save liquid
Place meat into melted butter and sear on all sides
Pour reserved marinade over meat and place in oven, uncovered for 20 minutes.
Reduce oven temperature to 350 F and roast 30-35 minutes per pound or an internal temperature of 160 Farenheit

Wine Choices: The complex taste of the Emperor’s Roast demands a full flavored wine. We recommend the following Italian wines: Barolo, Amarone or Terrale.

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