Beef Roast

Nothing else says “hearty” like a beef roast. This recipe adds red wine, because wine not? This roast can be made in a slow cooker, but if you do not have one, it can also be cooked in a roasting pan.

Ingredients:

2 to 3 (0.91 to 1.36 Kg) pounds beef chuck roast

3 celery ribs, chopped

4 carrots, chopped

1 yellow onion, chopped

2 bay leaves

4 cloves garlic, chopped

1 cup (250 mL) low sodium beef stock

1/2 cup (125 mL) red wine (see below)

1 teaspoon (5 mL) black pepper

1/4 teaspoon (1 mL) cayenne pepper

1 teaspoon (5 mL) dried thyme

1/2 teaspoon (2 mL) dried rosemary

1/2 teaspoon (2 mL) seasoned salt

Cooking It:

A note for the wine. For this recipe, merlot or pinot noir seems to work the best. An alternative to those reds is Malbec from Argentina, or Bierzo from Spain.

Slow Cooker:

If desired, cut the chuck roast into smaller serving sizes. Add the seasoned salt, cayenne, and pepper to the chuck roast and rub. Combine the celery, carrots, onion, bay leaves, garlic, thyme, and rosemary in the slow roaster. Pour in the beef stock and the wine.   Add the chuck roast, and stir to mix the ingredients. Cover and cook on low for 8 hours, high for 3 1/2 to 4 hours. Remove bay leaves prior to serving.

Roasting Pan:

Pre-heat oven to 275 degrees F (135 C).  Add the seasoned salt, cayenne,  and pepper to the chuck roast and rub. Add the celery, carrots, onion, bay leaves, garlic, thyme, and rosemary to the roasting pan.  Pour in the beef stock and the wine.   Add the chuck roast, and stir to mix the ingredients. Roast for 4 to 5 hours.