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

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, slow-cooked roast beef with red sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. 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’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Slow-Cooked Roast Beef with Red Sauce is something that I’ve loved my entire life.

To get started with this 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 it.

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

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