Ingredients
- 2 1/2 to 3 pound beef round roast
- 1 large yellow onion, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon fennel seeds, crushed
- 2 tablespoons olive oil
- 1 cup red wine
- 2 cups vegetable broth
How to Make
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Step 1: Mix together the flour, oregano, garlic powder, seasoned salt, pepper and crushed fennel seed; pour into a plate.
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Step 2: Place the roast in the flour mixture and turn to coat all sides.
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Step 3: Bring the oil to medium-high heat in a cast iron or heavy bottom skillet.
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Step 4: Brown the roast on all sides to form a crust on the outside, being careful not to pierce the meat. (I use large tongs).
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Step 5: Place the browned roast in the crock; toss in the chopped onion and set aside.
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Step 6: Pour the wine into the skillet.
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Step 7: Bring to a boil; reduce heat and simmer stirring to scrape up bits until reduced by half.
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Step 8: Pour the wine reduction into the crock.
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Step 9: Pour the broth into the crock and cook on high for 4 to 5 hours or low for 8 to 9 hours.
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Step 10: Serve with your favourite side.
We hope you enjoy this recipe!
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