I don’t know how the weather is where you are living, but Mother Nature in Canada is probably bipolar! No joke, we had weeks of nice temperatures, even a few days of summer and now it feels like fall again! Some regions even had snow! Luckily for me, we did not have snow where I live, but the temperature is nearly at the freezing point.
So, since it feels more like fall, I was in the mood for some type of pot roast recipe. Braised beef is my favourite of all, (braising basically means cooking the meat in a liquid for hours). This method of cooking is perfect for tougher cuts of meat, as the slow cooking will help the meat to tenderize.
You can braise beef in any kind of liquid, water with spices, beef broth, tomato sauce, beer, and of course wine, which I just adore! In this recipe I use red wine and beef broth, and remember, never use a wine to braise meat, that you would not drink, meaning, don’t cheap out on the wine, the better the wine the better the meat will taste.
I also add beef broth. You need enough liquid for the cooking process. After 2 hours of cooking, check to make sure the liquid has not evaporated and you can add a little beef broth if to much liquid is gone. The caramelized onions and carrots that cook with the beef and wine will give you the most exquisite sweet taste. The meat is so tender that it simply melts in your mouth! You can serve this over mashed potatoes or large pasta!
- 1 blade roast (about 2 pounds)
- 2 tbsp of olive oil
- 3 onions (sliced)
- 3 garlic cloves (minced)
- 1 tsp of sugar
- 6 large carrots (cut in chunks)
- 2 cups of red wine
- 1 cup of beef broth
- 2 tbsp of fresh parsley (chopped)
- 1 branch of fresh thym
- 2 bay leaves
- Salt and pepper to taste
- In a large skillet heat up 1 tbsp of olive oil.
- Brown the beef on both sides (about 4 minutes per side)
- Set aside on a plate.
- In the same skillet, add the rest of the olive oil.
- Add in the onions, garlic and sugar.
- Cook for about 10 minutes or until the onions are caramelized.
- Add in the red wine and scrape any bits at the bottom of the skillet.
- Transfer the onions to an oven safe dish.
- Add the beef broth to the onions.
- Place the meat on top.
- Place the carrots all around the piece of meat.
- Add the bay leaves, thym and parsley.
- Salt and pepper to taste.
- Cover with aluminium foil, making sure to seal it tight (you dont want the steam to escape)
- Bake in a preheated oven at 350F for 3 hours.