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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, slow-cooked roast beef with red sauce. It is 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 is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Slow-Cooked Roast Beef with Red Sauce is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. 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. Get sweet potatoes
  2. Prepare onions
  3. Make ready celery
  4. Make ready Baby Carrots
  5. Make ready olive oil, extra virgin
  6. Prepare Montreal Steak Seasoning
  7. Make ready salt and pepper
  8. Prepare butter
  9. Take tomato paste
  10. Prepare Red Wine
  11. Take boneless beef round roast. serves 4
  12. Get Rosemary
  13. Prepare 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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