This tender slow-cooked roast in red wine reduction is a classic comfort dish with rich flavors. The beef becomes incredibly tender from the slow cooking process, while the red wine reduction adds depth and complexity to the sauce.
Ingredients: 1.5 kg beef roast. 2 cups red wine. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, chopped. 2 celery stalks, chopped. 2 cups beef broth. 2 tablespoons tomato paste. 1 tablespoon Worcestershire sauce. 2 sprigs fresh thyme. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Add a lot of salt and pepper to the beef roast. Put olive oil in a big skillet and heat it over medium-high heat. Once all sides of the beef roast are browned, put it in a slow cooker. Put the onion, garlic, carrots, and celery in the same pan. About 5 minutes of cooking will soften the food. To clean out the pan, add red wine and scrape up any browned bits on the bottom. Add the Worcestershire sauce, tomato paste, thyme, and beef broth. Add the mix to the slow cooker with the beef roast. For 8 hours, or until the beef is soft, cover and cook on low heat. If you want to keep the beef roast warm, cover it with foil after it's done cooking. Pour the cooking liquid through a strainer into a saucepan. Simmer over medium-low heat for about 10 minutes, or until the liquid is reduced and thickened. Cut up the beef roast and serve it with the sauce made from red wine.
Prep Time: 20 minutes
Cook Time: 480 minutes
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