Description
Slow-cooked in the over for 3 hours leaves this beef roast so tender it falls apart. Wine and tomato paste help make a rich ragù sauce to tie it all together. A delicious and hearty winter meal.
Ingredients
- 2-½ pounds Beef Eye Of Round, Roast Trim Off Fat
- 2 Tablespoons Oil
- Salt And Pepper
- 1 White Onion, Chopped
- 3 cloves Garlic, Minced
- 8 ounces, fluid Red Wine (I Used Merlot)
- 3 cups Beef Broth
- 6 ounces, weight Tomato Paste
- 2 cups Baby Carrots
Preparation
Preheat oven to 350ºF and make sure your racks are placed so you can add the large pot or Dutch oven since you will cook this all in one pot.
Remove any extra fat on the eye of round roast.
In a large pot or Dutch oven, heat oil. Salt and pepper each side then add to the pot. Sear each side for 2–3 minutes. Remove beef from plate.
In the same pot, add the onion and garlic. Sautee for 2–3 minutes. To the onions, add wine, beef stock and tomato paste. Stir to combine all the liquids together and cook down the tomato sauce so there are no more clumps.
Add the beef back into the pan. Finally, add carrots.
Place a lid over the pot and place in the oven for 3 hours. Check roast at 2 to 2-1/2 hours to make sure that there is still liquid in the pot. Adding 1/4 cup at a time as needed.
Take the roast out of the sauce and shred or slice it as you like. Add meat back into the sauce and combine. Serve with noodles or mashed potatoes. Enjoy!
