Slow-Cooked Roast Beef with Red Sauce
Slow-Cooked Roast Beef with Red Sauce

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, slow-cooked roast beef with red sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Slow-Cooked Roast Beef with Red Sauce is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Slow-Cooked Roast Beef with Red Sauce is something which I have loved my entire life.

Slow-Cooker Beef with Red Sauce A homemade rub spices up this tender beef; vinegar and gingersnaps add depth to the sauce. Cover and simmer over low heat until the meat is fork-tender,. 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.

To get started with this particular recipe, we have to prepare a few components. You can have slow-cooked roast beef with red sauce using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Slow-Cooked Roast Beef with Red Sauce:
  1. Prepare 2 sweet potatoes
  2. Take 2 onions
  3. Get 4 celery
  4. Make ready 1 cup Baby Carrots
  5. Get 3 tbsp olive oil, extra virgin
  6. Prepare Montreal Steak Seasoning
  7. Get salt and pepper
  8. Take 2 tbsp butter
  9. Take 1 can tomato paste
  10. Prepare 1 cup Red Wine
  11. Take 4 lb boneless beef round roast. serves 4
  12. Get 1 tbsp Rosemary
  13. Make ready 1 tbsp Minced garlic

Place the remaining onions and garlic on top of the roast. Pour the wine mixture over the roast. Place chuck roast into the slow cooker. Sprinkle roast with salt and pepper; coat with flour.

Instructions to make Slow-Cooked Roast Beef with Red Sauce:
  1. Let roast sit for two hours at room temperature before cooking.
  2. Preheat oven to 500°F. Chop up Sweet Potatoes, baby carrots, celery, and Onions. Add these trimmings to the cast iron pan.
  3. Sprinkle liberally Montreal Steak Seasoning (Or salt and pepper) and 2 tablespoons of olive oil into pan.
  4. 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.
  5. 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.
  6. 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!

Place chuck roast into the slow cooker. Sprinkle roast with salt and pepper; coat with flour. In a large skillet heat olive oil over medium-hight heat. It's essentially a slow cooked Roast Beef! The key point of difference with this pot roast recipe is that the braising liquid is thickened so it comes out like a deeply flavoured gravy rather than a watery broth which is how most pot roasts are made.

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