Round roast beef
2-3 small onions
3-4 cloves of garlic
salt and pepper
300ml red wine
|combine the herbs and paprika and rub well all over the beef. Leave to sit a while.|
|Meanwhile, finely slice the garlic and cut the onions into wedges.|
|Heat oil in dutch oven/large pot.|
Sear the beef on all sides until browned (1-2 minutes per side).
|Remove the meat from the pot.|
Add the red wine and scrape the bottom of the pot to loosen any sediment.
|Return the meat to the pot with the garlic and onions.|
|Add a little stock or water too.|
Slow cook for about 6 hours on lowest heat setting on cooker top,
roast in oven at 170C for one hour, covered and then another hour, uncovered.
|Remove the meat and let it sit for a while before carving.|
Thicken the red wine sauce by adding some arrowroot powder and stirring well. Turn up to high and bubble for 20 minutes or so.
|Carve the beef and get some veggies ready.|