Slow-Roasted Beef with Red Wine Sauce


Slow roasting at low temperatures is the best way to tame a not-so-tender cut of beef. The chuck is the best ‘cheaper’ cut for this recipe, but I’ve tested it even on a bottom round cut roast and achieved great results. So have some good, homemade roast beef any day of the week without blowing your budget!

Busy weekend here. I’ve some spillover work, and Gourmeted-related things to finish (aka The Newsletter), plus I’m helping out a friend with her wedding invitations. You’ll know just how busy I am just by the scarcity of my tweets.

Before I disappear into the haze, I’d like to leave you with this must-keep-on-hand recipe for slow-roasted beef. Pick up some beef and get cooking!

Slow Roasted Beef

It tasted even better than it looks. It was so juicy and yummy!

Have a great weekend!

adapted from the September 1996 issue of Cook’s Illustrated magazine


  • 3-4 pounds chuck eye roast, boneless, tied crosswise an inch apart and tied lengthwise once or twice [Alternatives: chuck blade, chuck fillet/chuck tender, chuck shoulder, chuck under blade, top round, eye of round, bottom round, top sirloin and bottom round rump roast]
  • 2 tablespoons olive oil
  • 1/3 cup red wine, preferably full-flavored
  • 1 cup low-sodium chicken or beef broth


1. Preheat oven to 250°F. Heat oil over medium-high heat in a Dutch oven or large, heavy ovenproof pot.
2. Sprinkle salt and pepper on the meat and sear in the pot with oil until brown, about 4 minutes each side.
3. Quickly transfer the pot into the oven, uncovered. When a thermometer registers 110°F when inserted into the thickest part of the meat (after about 45 minutes to 1 hour in the oven), increase the oven temperature to 500°F. Cook until internal temperature goes up to 130°F, after about 15 minutes. Cooking times vary depending on the size and shape of the roast. Remove meat from the pot, and let stand on a cutting board for 20 minutes before carving.
4. For red wine pan juice: Set the same pot on the stove over medium-high heat. Spoon out fat from pot and leave about 1 tablespoon of it. Add wine. Stir pan bottom with a wooden spoon to loosen the brown bits. Add broth. Simmer until the sauce reduces by a third of the original volume, and is slightly thickened. For additional thickening, add a mixture of 1 teaspoon cornstarch dissolved in 1 tablespoon water. Thinly slice roast and add the juices to the pot.
5. Serve immediately, with the sliced meat and sauce separate.

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