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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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I found a version of this recipe on the web somewhere years ago. My husband wanted a roast with a brown sauce, not the normal tomato base. When I recently made this he loved it. I made some adjustments to it to suite my husbands picky…err… I mean discerning taste. This recipe is more like a base because there is so much you could do to make this your own. I bet this would be great in the crockpot as well! Ingredients:
1/4 cup olive oil |
2 -3 onions (sliced) |
3 -4 lbs bottom round beef roast |
1/2 cup flour (for dredging) |
1 cup carrot (amount and type to suit your taste, i use baby carrots) |
4 cups beef broth |
3 cups wine (use your favorite, i use riesling) |
5 -6 fresh thyme sprigs |
ground salt & pepper (to taste) |
1/4 cup water |
2 tablespoons cornstarch |
Directions:
1. Heat olive oil in a large cast iron dutch oven, over medium heat.
2. Sauté onion until golden.
3. Thoroughly dredge the beef in flour, covering all surfaces.
4. Add to the pan and brown on all sides.
5. Add the carrots, beef broth, wine, thyme, black pepper, and salt.
6. Reduce heat, cover and simmer until meat is falling apart tender, turning the meat occasionally (it took me about five hours).
7. When meat is falling apart tender, remove it from the broth along with the thyme sprigs and veggies.
8. Add cornstarch to water, stir until dissolved and add to broth stirring until thickened.
9. Remove from heat.
10. Enjoy.
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