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

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, slow-cooked roast beef with red sauce. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Slow-Cooked Roast Beef with Red Sauce is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Slow-Cooked Roast Beef with Red Sauce is something that I’ve loved my entire life. They are fine and they look fantastic.

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

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

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