Slow-Cooked Roast Beef with Red Sauce. Rub the meat with salt and pepper and sear briefly on all sides. Add vegetables and fry briefly, then pour in red wine. Add tomato puree and stir to dissolve.
Gradually pour in the red wine until you have a smooth paste and all the wine is incorporated. If you're looking for new recipes to try this weekend, look no further! We provide you only the perfect Slow-Cooked Roast Beef with Red Sauce recipe here.
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In this dish, we will review exactly how to make a full Slow-Cooked Roast Beef with Red Sauce with ideas to make sure that it really feels delicious and also soft when you chew it. This snack will be a lot more perfect when you delight in while unwinding or consuming with your family members. Slow-Cooked Roast Beef with Red Sauce is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Slow-Cooked Roast Beef with Red Sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.
Rub the meat with salt and pepper and sear briefly on all sides. Add vegetables and fry briefly, then pour in red wine. Add tomato puree and stir to dissolve.
To get started with this particular recipe, we must first prepare a few components. You can cook slow-cooked roast beef with red sauce using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Slow-Cooked Roast Beef with Red Sauce:
- Prepare 2 of sweet potatoes.
- Make ready 2 of onions.
- It’s 4 of celery.
- It’s 1 cup of Baby Carrots.
- Get 3 tbsp of olive oil, extra virgin.
- Take of Montreal Steak Seasoning.
- Make ready of salt and pepper.
- It’s 2 tbsp of butter.
- Prepare 1 can of tomato paste.
- You need 1 cup of Red Wine.
- Prepare 4 lb of boneless beef round roast. serves 4.
- Make ready 1 tbsp of Rosemary.
- Take 1 tbsp of Minced garlic.
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step by step to make Slow-Cooked Roast Beef with Red Sauce:
- Let roast sit for two hours at room temperature before cooking..
- Preheat oven to 500°F. Chop up Sweet Potatoes, baby carrots, celery, and Onions. Add these trimmings to the cast iron pan..
- Sprinkle liberally Montreal Steak Seasoning (Or salt and pepper) and 2 tablespoons of olive oil into pan..
- Place the roast on top of the trimmings (Fat side up). Add another tablespoon of olive oil and some more Montreal Steak Seasoning on top of the roast. Place in oven and let cook for 30 minutes. DO NOT OPEN OVEN WHILE COOKING. After the 30 minutes is up, turn off the oven and let it sit in the oven for an hour and a half UNINTERRUPTED..
- Remove the pot and put the roast on a cutting board to rest. Put the trimmings back in the oven at 300°F to keep warm while you make the sauce..
- Add the rosmary, garlic, and butter into the juices left over in the pot while it is heated by the stove. Then add the tomato paste, 1/2 cup of beef broth, a cup of red whine, and 2 tablespoons of flour while stirring for a minute. Enjoy!.
Sear the beef all over in a hot pan, and transfer to the slow cooker. Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid. Once cooked, remove the beef from the slow cooker and cover with foil to keep warm. Heat butter or oil in a large skillet and brown roast beef from all sides. Place the roast in a shallow baking pan with a wire rack on the bottom, with the fat layer facing up.
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