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

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, slow-cooked roast beef with red sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Slow-Cooked Roast Beef with Red Sauce is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Slow-Cooked Roast Beef with Red Sauce is something which I have loved my entire life. They’re nice and they look wonderful.

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 recipe, we have to first prepare a few ingredients. You can have 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:
  1. Get 2 sweet potatoes
  2. Prepare 2 onions
  3. Prepare 4 celery
  4. Prepare 1 cup Baby Carrots
  5. Prepare 3 tbsp olive oil, extra virgin
  6. Make ready Montreal Steak Seasoning
  7. Take salt and pepper
  8. Take 2 tbsp butter
  9. Make ready 1 can tomato paste
  10. Take 1 cup Red Wine
  11. Get 4 lb boneless beef round roast. serves 4
  12. Prepare 1 tbsp Rosemary
  13. Get 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.

Steps 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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