Recipe of Jamie Oliver Slow-Cooked Roast Beef with Red Sauce

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, slow-cooked roast beef with red sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Pour tomatoes over the top; sprinkle with vinegar, gingersnaps and garlic. Place the roast on top of the vegetables and pour the soup and Worcestershire sauce over the roast and veggies. Remove roast to a serving platter and cut into slices, place the veggies around it. Place chuck roast into the slow cooker.

Slow-Cooked Roast Beef with Red Sauce is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Slow-Cooked Roast Beef with Red Sauce is something that I’ve loved my whole life.

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

In this main-dish recipe, the pot roast is slow-cooked with carrots and low-sodium beef broth. Toward the end of the cooking time, shredded cabbage is added in to round out the meal. If desired, skim off any fat. If necessary, after removing meat and veggies, whisk in a tablespoon of flour to gravy to thicken it.

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!

If desired, skim off any fat. If necessary, after removing meat and veggies, whisk in a tablespoon of flour to gravy to thicken it. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper.

So that is going to wrap this up with this exceptional food slow-cooked roast beef with red sauce recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!