Roast Beef, Slow Cooked - Kraft Recipes Top
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Roast Beef, Slow Cooked

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  • Preheat oven to 325°F. With paper towels, pat the roast dry. In a large Dutch oven, heat the oil over high heat until hot.
  • Rub the roast with salt and pepper. Place in the hot pan and sear on all sides until well browned. Remove the meat to a platter.
  • Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan, pulling the onion and mushroom mixture up from under the roast.
  • Whisk together the wine and flour until smooth and add to the roasting pan, along with the garlic and thyme. Bring to a simmer, then cover and transfer the pan to the oven. Roast for about 2 hours.
  • Add the carrots and celery and continue to roast for 1/2 to 1 hour, or until meat is fork tender. Stir in basil (optional) into the sauce.


Cut roast into thick slices of a large chunk, depending on your preferences, and serve with sauce drizzled over. If the sauce is not thick enough, make a corn starch slurry using 1 tablespoon cornstarch mixed with 2 tablespoons water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached.

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