Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes.
° 1 three to five pounds of roast beef, round, or breast
° 2 teaspoons salt
° 1 teaspoon black pepper
° 2 tablespoons vegetable oil
° 6 cloves minced garlic
° 1 to 2 cups red wine*
° 2 cups low-sodium beef broth
° 1/4 cup Worcestershire sauce
° 2 large white onions, reduce into 2-inch pieces
° 1 pound baby carrots
° 1 pound of red potatoes, cut into small pieces
° 1 sprig of fresh rosemary
Heat oven to 350 degrees F . Get a massive Dutch oven-safe pot heated to high.
Season both sides of the roasted chuck with salt and pepper. Add vegetable oil to the saucepan and warm till brown, approximately three to four minutes in line with side.
Remove roast from pan and set apart in short on a reducing board or board. Add garlic to the saucepan and sauté for 60 seconds. Grease the bowl with crimson wine and beef broth. Add roast lower back to the pot.
Pour Worcestershire sauce over roast beef and place chopped onions, carrots, and potatoes over and around the meat. Place a rosemary sprig on top.
Put a lid at the pan and switch it to a preheated 350-degree oven. Cook three hours, or till meat reaches an internal temperature of 202°F and flakes effortlessly with a fork. Season the veggies with salt and pepper to flavor and serve hot.