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Savory Slow-Cooked Beef Roast

Experience a classic reinvented with this savory slow-cooked beef roast. Tender chunks of beef round roast mingle with coarsely chopped onions, sweet carrots, and creamy Yukon Gold potatoes, all cooked slowly to perfection. The red wine melds with the beef broth, fresh garlic and thyme, culminating ...
3
3 hr 30 min
TOTAL TIME
345
CALORIES
$4.72
PER SERVING
Savory Slow-Cooked Beef Roast
Directions
ROAST
30 min
PREP TIME
3 hr
COOK TIME
3 hr 30 min
TOTAL TIME
1
Preheat the oven to 325 degrees Fahrenheit, a lower temperature will result in more tender beef.
2
Rub the beef round roast with sea salt and freshly ground black pepper on all sides.
3
Heat the olive oil in a large Dutch oven on medium-high heat.
4
Brown the roast in the hot oil on all sides for about 5 minutes each.
5
Remove the browned roast from the Dutch oven.
6
In the same Dutch oven, sauté chopped onions until tender, about 5 minutes.
7
Place the roast back into the Dutch oven, on the onions.
8
Pour in the dry red wine, add fresh thyme sprigs, minced garlic, beef broth, and bay leaf. Bring to a simmer.
9
Cover Dutch oven with a tight-fitting lid and bake for 2 hours.
10
Add the carrots and potatoes into the Dutch oven, pushing them into the liquid around the roast, then bake covered for another 30 minutes or until vegetables are fork tender.
11
Remove the thyme sprigs and bay leaf, shred the meat with two forks and adjust the seasoning if needed.
12
Serve the roast and the vegetable medley with a ladleful of the aromatic gravy and garnish with fresh thyme leaves.
Health Info
Macros
24g
CARBS
11g
FAT
28g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
PALEO
Frequently Asked Questions
What is the best cut of beef for roasting?
Is it necessary to sear beef before roasting?
Why is my roast beef tough and chewy?
Should I cover my beef with foil while roasting?
How do I know when my roast beef is done?
How long do I need to rest my roast beef after cooking?
What seasoning should I use on my roast beef?
How much roast beef per person should I plan for?
Can roast beef be cooked from frozen?
The exterior of my roast beef always seems dry. What am I doing wrong?