Marinated, Slow Cooked Beef Roast
Recipe: #28178
September 20, 2017
Categories: Roast Beef, Beef Chuck, Native American, Fathers Day, Mothers Day, Passover, Potluck Sunday Dinner, Oven Roast, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Wine, Kosher Meat, Beef Dinner, more
"This lovely roast recipe is one we enjoy during the cold winter months. It is very easy to put together and tends to itself. I serve this with mashed potatoes drizzled with the juices or juice toss in big chunks of potatoes and carrots to cook with the roast. The leftovers make for great hot beef sandwiches!!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (465.8 g)
- Calories 459.5
- Total Fat - 16.2 g
- Saturated Fat - 4.7 g
- Cholesterol - 209.6 mg
- Sodium - 753.9 mg
- Total Carbohydrate - 1.7 g
- Dietary Fiber - 0.4 g
- Sugars - 0.3 g
- Protein - 71.2 g
- Calcium - 77.3 mg
- Iron - 6.5 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the red wine, water, garlic, vegetable oil, grainy mustard, rosemary, thyme, bay leaf, salt and pepper in t large re-sealable plastic bag, swish to mix.
Step 2
Add the beef roast and remove as much of the air as you can and seal the bag; place in the refrigerator overnight.
Step 3
Pour the contents of the bag in a Dutch oven; add enough beef broth to bring halfway up the roast.
Step 4
Place in a preheated 250 degree Fahrenheit oven and cook for 6 hours covered; remove cover and cook for an additional 15 minutes.
Step 5
Remove from pot and place on a serving platter; shred the meat and serve with the juices.
Tips
No special items needed.
0 Reviews
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