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Roast Beef, Slow Cooked
Roast Beef, Slow Cooked

Roast Beef, Slow Cooked

3 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 beef chuck roast (3 to 3-1/2 lbs.)
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 large onion, peeled and cut into 8 wedges
1-1/2 cups sliced mushrooms
1/2 bottle (about 1-1/2 cups) red wine
3 tablespoons flour
20 cloves garlic, peeled
5 sprigs fresh thyme
4 carrots, cut into 1-1/2 inch pieces
4 stalk s celery, cut into 1-1/2 inch pieces
1 tablespoon chopped fresh basil, optional
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Let's Make It
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.
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