Traditional Oven Roast

1. Pour red wine into a large saucepan and bring to a boil on the stove. Let it boil for several minutes, until it reduces by a third.

2. Reduce the heat to a simmer and add any aromatics of your choice, such as garlic, onion and sprigs of rosemary and thyme. Remove from heat and let it cool completely to room temperature.

3. Place the beef roast in a large plastic or glass container with a lid. Pour the cooled red wine over the beef. Cover and place in the refrigerator to marinate for 8 to 24 hours.

4. Preheat the oven to 500 degrees Fahrenheit. Remove the beef from the marinade and pat dry with paper towels. Rub the beef with olive oil, then generously season with salt, pepper and other seasonings of your choice, such as onion powder, chili powder and crushed garlic.

5. Insert a roasting rack in a roasting pan and place the beef roast on it, fat side up. Place the roast in the oven and cook for about 10 to 15 minutes to brown it.

6. Reduce the heat to between 300 and 350 F and continue roasting the beef for roughly 15 to 20 minutes per pound, until it has come within five degrees of your desired temperature. For medium-rare, the meat should reach about 135 F, and about 145 F for medium. Use a meat thermometer to get an accurate internal temperature of the beef.

7. Remove from the oven and allow the roast to rest for 15 minutes, covered with aluminum foil, before slicing and serving.

Braised Beef Roast

1. Preheat the oven to 325 F. Trim away any excess fat from the beef roast. Use a tough cut of meat that will slowly tenderize during braising, such as chuck roast, top round roast, sirloin tip roast and brisket.

2. Place the beef in a large container and pour in enough red wine to fully cover it. Add aromatics such as garlic cloves and fresh herb sprigs to the wine. Cover the container and store in the refrigerator for up to 24 hours.

3. Remove the roast from the marinade, but reserve the liquid. Rub it lightly with olive oil, then season with salt, pepper and any other additional spices and aromatics you prefer.

4. Coat a Dutch oven with canola oil and place on the stove on high heat. Add the beef to the hot oil to sear on all sides, until well browned. Remove it from the Dutch oven and drain out the excess fat, leaving just enough to coat the bottom.

5. Add chopped onions and minced garlic to the Dutch oven and saute until the onions are translucent. Add in the reserved wine marinade and bring to a boil. Scrape the bottom of the Dutch oven with a wooden spoon to lift up the browned bits, which adds more flavor to the braise. Continue to boil the wine until it reduces by half.

6. Return the beef roast to the Dutch oven. Add enough beef broth to the reduced wine so that the liquid reaches at least halfway up the roast. Cover the Dutch oven and place in the oven to cook for roughly 1 to 1 1/2 hours per pound, until the meat is fall-apart tender. The internal temperature of the meat should be at least 180 F to be that tender -- use a meat thermometer to get an accurate temperature.

7. Transfer the beef roast to a platter and cover with aluminum foil to rest and keep warm until you're ready to serve.