September 20, 2017
Comfort Food, Dinner, Main Dish,
Beef, Roast Beef, Beef Chuck, Native American, Easy/Beginner Cooking, Make-Ahead, Small Batch Cooking, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Passover, Potluck, Regional Holiday, Rosh Hashanah, Summer, Sunday Dinner, Winter, Oven Roast, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Wine, Spring, Kosher Meat more
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"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. The leftovers make for great hot beef sandwiches!!"
Place the red wine, water, garlic, vegetable oil, grainy mustard, rosemary, thyme, salt and pepper in t large re-sealable plastic bag, swish to mix.
Add the beef roast and remove as much of the air as you can and seal the bag; place in the refrigerator overnight.
Pour the contents of the bag in a Dutch oven; add enough beef broth to bring halfway up the roast.
Place in a preheated 250 degree Fahrenheit oven and cook for 6 hours covered; remove cover and cook for an additional 15 minutes.
Remove from pot and place on a serving platter; shred the meat and serve with the juices.
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