Filed Under | beef, dips and sauces, main dishes

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!


SLOW-ROASTED BEEF WITH RED WINE SAUCEDownload print-ready PDF
adapted from the September 1996 issue of Cook’s Illustrated magazine

Ingredients

  • 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

Preparation

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.

7 Responses to “Slow-Roasted Beef with Red Wine Sauce”

  1. Jamie says:

    Ooh that meat looks gorgeous and perfectly cooked and I can imagine the flavor being slow-cooked in wine and stock. And I think it looks delicious!
    .-= Jamie´s last blog ..TULIP MACARONS WITH HONEY-PISTACHIO MASCARPONE CREAM =-.

  2. Trissa says:

    You absolutely cooked this perfectly – just the right colour of pinkness on the meat – it looks very juicy!
    .-= Trissa´s last blog ..Ad Hoc‚Äôs Creamed Summer Corn Steals The Show =-.

  3. What a delicious looking piece of meat!
    .-= The Food Hunter´s last blog ..Foodie Family Field Trip =-.

  4. Divina says:

    It is exactly the way I want it. Still pink and juicy. YUM

  5. katy says:

    this is a serious recipe! looks amazing — and perfectly cooked!
    .-= katy´s last blog ..style: spring ruffles =-.

  6. You can’t imagine how much my mouth is watering right now!!! This looks amazing!

  7. Fran says:

    we followed this recipe. OMG! It did not disappoint. Took it to a family party. It was the hit of the meal.

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