Beef Roast Braised in Red Wine

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Simple but delicious and won't make you a slave to your kitchen.
Ingredients
  • Marinade:
  • 2 cup red wine
  • 2 carrots rough chopped
  • 1 medium onion peeled and quartered
  • 1 stalk celery rough chopped
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 2 whole cloves
  • Roast:
  • 3 pound bottom round or rump roast of beef
  • 2 Tablespoons olive oil
  • 1 cup beef broth
  • 2 Tablespoons tomato paste
  • 1 teaspoon salt
Directions
  1. In large plastic zip lock bag, place wine, carrots, onion, celery, bay leaf, rosemary and cloves. Zip closed and mix ingredients together. Place roast in marinade and refrigerate overnight, turn bag and roast to evenly coat.
  2. Remove beef from the marinade and pat dry with paper towels. Save the marinade. In a Dutch oven, heat the olive oil. Add the beef roast and brown on all sides.
  3. Pour marinade and vegetables into pot with the beef. Add beef broth. Cover well and simmer on low for 2 1/2 hours, adding more stock if needed. Stir in tomato paste and simmer 30 minutes more, check seasoning and adjust if necessary.
  4. Remove roast and allow to rest 5 to 10 minutes prior to carving. Slice thin and serve with pan sauce on top.
Additional Notes
Rich flavors are brought together in a simple recipe that will make your family think you slaved for hours over it.