Sunday, January 2, 2011

Pot Roast beef with red wine sauce

Round roast beef
2-3 small onions
3-4 cloves of garlic
salt and pepper
coconut oil
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.

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