Italian Red Wine Roast Beef

By Lsweetnell

1. Creator says: I've been making this Red Wine Roast Beef for a few years now and it never fails to impress. The aroma while it cooks is almost as amazing as the resulting meat. I could happily eat this roast beef every week all year long.

2. I am wondering if two dried plums, soaked in the wine and then mashed would add another flavor level. Could also perhaps add a tablespoon of black berry jelly. And perhaps half a cup of beef stock. Pour sauce into a pot and reduce for 15 minutes. Finish sauce with half a stick of butter blended in one pat at a time to richen sauce and maybe a little cornstarch slurry. This would also be good with a pork loin or a pork shoulder.

Ingredients

• 2 1/2 lb beef round roast
• 1 small onion, sliced thinly
• 1/2 cup water
• 1/2 cup red wine, I used a cabernet
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Details

Adapted from barefeetinthekitchen.com

Preparation

Step 1

Combine all the spices in a small bowl. Stir to combine and set aside. Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly. Top the roast with the onions and pour the wine and water into the bottom of the pot.

CROCKPOT: Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.

OVEN: Preheat to 350 and then cover and bake for 3 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.