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Ingredients
- 1 4-5 lb roast
- 2 TBSP olive oil
- 2 onions, halved
- 6 - 8 carrots, cut into 2 inch chunks
- salt and pepper to taste
- 1 cup red wine
- 2 - cups beef broth
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
Details
Preparation
Step 1
Preheat oven to 275 degrees.
Generously season roast. Healt large dutch oven over mediium high heat and add 2 - 3 tbsp olive oil to the pan. add halved onions and brown on cut side, remove. Add carrots cook until slighly browned. Add meat to pan and sear on all sides for a minute or two. Add broth and wine and deglaze pan. Add all ingedients to the pan, the liquid should cover the meat halfway.
Put in oven and roast for 3 - 4 hours depending on size of roast.
Make gravy, make a slurry of 2 tbsp cornstarch and 1 tbsp water. Add to pan and stir until thickened.
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