Red meat is my favoriteeeeee to cook and eat. Whenever I need to slow cook red meat, I use the same exact method. It turns out perfect every single time. Even my picky toddler eats this and that’s how you KNOW it’s good.
Ingredients:
- 3 pounds of roast
- 1 bottle of red wine
- 32 oz of chicken broth
- 32 oz of beef broth
- 2 tablespoons minced garlic
- 3 chopped carrots
- one chopped onion
- olive oil
- salt
- pepper
- 2 tablespoons tomato paste
- Fresh thyme, bay leaves, and rosemary
- dutch oven
Preheat your oven to 350 degrees. While the oven preheats, place your dutch oven on the stove. Turn the heat on medium high. Add in the olive oil. While the oil is heating up, salt and pepper each side of the roast. Brown each side of the roast (about 2 minutes each side) and then remove from the dutch oven. To the same pan add in garlic, onions, and carrots and stir. Then add in the tomato paste. I use the tomato paste in the tube and add in about 2 tablespoons. stir and for about 1 minute and then add in the red wine. I add in half the bottle. I let it simmer for about 3 minutes. Then I add in the second half. Add the roast in and both if the containers of broth. Allow to boils for 2 minutes. Add fresh thyme, bay leaves, and rosemary and allow to boil for an extra 3 minutes. Place the lid on the dutch oven and place it in the oven for 3.5 – 4 hours.
And that’s it! I love to prep this year round because it keeps my boys full and it usually lasts about 2 days. You can pair it with mashed potatoes, rice, glazed carrots, or corn bread. Literally anything. It’s the PERFECT meal for busy moms who want their kids to eat a great meal but don’t want to spend a ton of time in the kitchen.
-XO, Elle
