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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
1
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.
2
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.
3
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.
4
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.
5
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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