Cooklist AI

Savory Slow-Cooked Beef Roast

Name: Savory Slow-Cooked Beef Roast
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 1.5 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces; 1 can (14.5 ounces) low-sodium beef broth; 2 pounds beef round roast, trimmed; 5 sprigs fresh thyme; 1.5 cup dry red wine; 2 teaspoons sea salt; 2 cups coarsely chopped onion; 4 garlic cloves, minced; 2 tablespoons olive oil; 4 large carrots, peeled and cut diagonally into 1-inch pieces; 1 bay leaf; Fresh thyme leaves for garnishment; 1/2 teaspoon freshly ground black pepper

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 ...

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3 hr 30 min

TOTAL TIME

345

CALORIES

$4.72

PER SERVING

Ingredients

ROAST

8 SERVINGS

1 1/2 lbs yukon gold potatoes

peeled and cut into 2-inch pieces

14 1/2 oz beef broth

2 lbs beef round roast

trimmed

5 sprigs fresh thyme

1 1/2 cups dry red wine

peeled and cut diagonally into 1-inch pieces

1 whole dried bay leaf

1/2 tsp freshly ground black pepper

GARNISH

fresh thyme leaves

for garnishment

Directions

ROAST

30 min

PREP TIME

3 hr

COOK TIME

3 hr 30 min

TOTAL TIME

Preheat the oven to 325 degrees Fahrenheit, a lower temperature will result in more tender beef.

Rub the beef round roast with sea salt and freshly ground black pepper on all sides.

Heat the olive oil in a large Dutch oven on medium-high heat.

Brown the roast in the hot oil on all sides for about 5 minutes each.

Remove the browned roast from the Dutch oven.

In the same Dutch oven, sauté chopped onions until tender, about 5 minutes.

Place the roast back into the Dutch oven, on the onions.

Pour in the dry red wine, add fresh thyme sprigs, minced garlic, beef broth, and bay leaf. Bring to a simmer.

Cover Dutch oven with a tight-fitting lid and bake for 2 hours.

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.

Remove the thyme sprigs and bay leaf, shred the meat with two forks and adjust the seasoning if needed.

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