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

Before you jump to Slow-Cooked Roast Beef with Red Sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Cash.

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A massive amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

The kitchen alone gives you many small methods by which energy and money can be saved. Eco-friendly living just isn’t that tough. It’s about being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to slow-cooked roast beef with red sauce recipe. To make slow-cooked roast beef with red sauce you need 13 ingredients and 6 steps. Here is how you achieve it.

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