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Slow Cooked Baron of Beef with Red Wine and Root Vegetables
Slow cooked baron of beef in a simple red wine gravy with onions and root vegetables.
INGREDIENTS
1 Baron Of Beef roast, about 1.5 to 2 kilograms
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons oil
2 onions, sliced
3 carrots, cut into chunks
1 cup red wine
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INSTRUCTIONS
Heat the oven to 325°F.
Pat the roast dry and season well with salt and pepper.
Heat the oil in a large heavy roasting pan or oven safe pot on the hob. Brown the roast on all sides, then remove it to a plate.
Add the onions, carrots and celery to the pan. Cook for about 5 minutes until they start to soften. Add the garlic and tomato paste and cook for another minute.
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it bubble for a minute.
