Thursday, February 9, 2012
Italian Red Wine Roast Beef
The aroma of this roast slow cooking throughout the afternoon is so fantastic, it's almost the best part of the meal. I could hardly wait to taste the roast and it did not disappoint. Seasoned with just a light blend of Italian spices and then cooked in red wine, this roast was happily eaten by every member of the family.
This is the second beef roast I have tried from the local ranch I mentioned last week and I am still thrilled with the quality of the meat. In answer to a couple of questions I've received, the beef is from Double Check Ranch. I'm providing a link here, so that those of you here in the valley are free to check them out. I'm not compensated for this review; they only know me as the girl who buys from them early each Saturday morning at the Farmer's Market. I've been very happy with their meats and wanted to share that with you.
Italian Red Wine Roast Beef - in the Crockpot or in the Oven
recipe inspired by Allrecipes
2 1/2 lb beef round roast
1 small onion, sliced thinly
1/2 cup water
1/2 cup red wine, I used a cabernet
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine all the spices in a small bowl. Stir to combine and set aside. Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly. Top the roast with the onions and pour the wine and water into the bottom of the pot.
CROCKPOT: Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
OVEN: Preheat to 350 and then cover and bake for 3 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.