I’ve worked with roasts often, whether in the crockpot or the oven. But usually they are pork roasts, not beef. I’m not a huge beef roast fan, never have been. I’m also not big on beef steaks, which annoys my P.S. (Passionate about Steaks/ hubby). He was surprised when I told him I wanted to try a new recipe with a beef roast. He cheerfully brought one home on his next grocery shopping trip.
I’d found two different roast recipes: one that used rosemary and one that used a combination of Italian seasonings along with red wine. I modified the one I liked most and cooked the roast in a Dutch oven. I’m also not a Dutch oven fan. It’s heavy and difficult to lift, which also makes it difficult to wash. This time I hauled it down from its resting place above the fridge and actually used it to braise a roast. Time for old dogs to learn new tricks? Snap.
There’s something about searing a roast on all sides before cooking it that satisfies me. I like to get the meat darkened so that the flavors are so much richer on the final dish. With a healthy sprinkling of salt and pepper, I seared a 3 lb roast until it was gorgeously caramelized on both sides, then removed it to a plate.
In the Dutch oven I added a drizzle more of oil and the chopped onions, carrots and celery. The recipe suggested to chop them fine, I didn’t see a need to do that. I chopped them in a normal dice. I sautéed them in the pot until they began to soften, about 5 minutes. I stirred them occasionally to make sure they weren’t burning onto the bottom.
Next I added the cloves and seasonings and stirred well, letting them cook for a few minutes to open up their flavors. I used dried seasonings rather than the fresh ones the recipe called for. I live Up North, where the weather is so cold this time of year you don’t want to run to the store unless it’s an emergency. Dried spices would be just fine.
I realized I also didn’t have tomato paste on hand. The recipe called for 2x strength paste and I was out. Poo. My solution was to use a 15 ounce can of tomato puree and omit the 2 cups of water.
I poured the wine into the Dutch oven. I used a North Dakota red table wine. We like to collect different regional wines and this was similar to a cabernet.
I stirred the pot and added the roast back in.
The recipe didn’t say, but I assumed the lid needed to be placed on the Dutch oven then slid it into the oven. I set a timer for 3 hours and let it braise. The house smelled amazing when I returned 3 hours later!
The sauce had cooked down to a nice thickness, so I didn’t need to thicken it up for gravy. Actually I found it too thick so after I removed the meat from the pot I added another cup of red wine and stirred. Perfect!
My P.S. and I had both returned home at the same time so nobody had a chance to make potatoes. It was quicker to make some rice and so our dinner was served over rice this time.
Delicious! The meat was almost falling apart tender, the gravy was very flavorful. Cooking beef in red wine is a wonderful way to highlight it and make it interesting. Maybe it’s that red wine that makes me want to have it again and again. We had plenty of leftovers so I’ll be able to do just that!
Braised Beef with Rosemary and Red Wine
Beef roast at its finest, braised with red wine and rosemary.
- 2 tablespoons olive oil
- 3 lbs beef roast
- 1/2 cup onion, finely chopped
- 5-6 garlic cloves, finely chopped (I used 2 tablespoons minced)
- 3 large carrots; scrubbed and sliced
- 2 ribs celery; sliced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 15 oz can tomato puree (or 2 tablespoons double-concentrated tomato paste)
- 2 cups red wine (a cabernet is good)
- 2 cups water (omit if using tomato puree)
- 2 tablespoons softened butter
- 2 tablespoons flour
- fresh parsley, for garnish (optional)
Preheat oven to 325°F.
Add olive oil to a dutch oven and heat on medium high. Season roast liberally with salt and pepper. Sear each side until deep brown and caramelized. Remove from pan onto a plate.
Add more olive oil if necessary and sauté the vegetables for a few minutes until softened. Add the red wine and tomato puree (or tomato paste and 2 cups water) and bring to a boil, scraping the bottom of the pan to release the nicely browned bits. Stir in rosemary, thyme, bay leaf and a bit of salt and pepper.
Place the beef back into the Dutch oven. Cooking time may vary depending upon the size of your roast. 3 hours was perfect for my 3 lb roast. The beef will be easily pulled apart with a fork when it is done.
Remove the beef from the dutch oven and scrape off any visible fat. You may reduce the sauce but I found it is plenty reduced after 3 hours. I added another cup of wine because my sauce was too thick. Discard the bay leaf.
If you need to thicken the sauce, stir together the softenend butter and flour until they form a paste. Remove roast and place dutch oven on medium high heat. Add flour paste to liquid and stir until thickened.
Taste test for seasoning, adding salt and pepper as desired.
Serve garnished with chopped fresh parsley with potatoes or rice.
Adapted from Relish It