Dear Mommy, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, slow-cooked roast beef with red sauce. One of my favorites. This time, I am going to make it a little bit unique. This will be really tasty.
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. Slow-Cooker Beef with Red Sauce A homemade rub spices up this tender beef; vinegar and gingersnaps add depth to the sauce.
Slow-Cooked Roast Beef with Red Sauce is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Slow-Cooked Roast Beef with Red Sauce is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook slow-cooked roast beef with red sauce using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Slow-Cooked Roast Beef with Red Sauce:
- Get 2 sweet potatoes
- Take 2 onions
- Get 4 celery
- Take 1 cup Baby Carrots
- Make ready 3 tbsp olive oil, extra virgin
- Prepare Montreal Steak Seasoning
- Take salt and pepper
- Take 2 tbsp butter
- Get 1 can tomato paste
- Get 1 cup Red Wine
- Get 4 lb boneless beef round roast. serves 4
- Get 1 tbsp Rosemary
- Take 1 tbsp Minced garlic
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Instructions 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!
Scatter the carrots, onion,celery, garlic, herbs, and cloves in a large slow cooker. Pour the wine into the skillet and bring to a simmer, scraping the bottom of the pan to loosen the browned bits. 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.
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