Tuscan-Style Slow-Cooked Beef Roast
The perfect weather for a piping hot casserole.
Served with some buttery mashed potatoes on the side.
Ingredients:
1kg beef chuck roast
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 TSP crushed Allspice
2 cups beef broth
1 can crushed tomatoes
1 Tbls chopped rosemary
1 Tblsp chopped thyme
A few pinches of chilli flakes.
Salt and pepper to taste
2 tablespoons fresh parsley, chopped for garnish
Directions:
In a large pot, heat the olive oil over medium-high heat.
Season the beef with salt and pepper and sear in the pot until browned on all sides.
Remove the beef and add the onion, carrots, celery, and garlic.
Cook until the vegetables are softened, about 5 minutes.
Return the beef to an Dutch oven or casserole dish, and add the beef broth, crushed tomatoes, rosemary, and thyme.
Bring to a boil, then reduce the heat to low and cover.
Place in preheated oven 160C and let it cook for 2 to 3 hours or until the beef is tender and falls apart easily.
Shred the beef in the pot and mix with the sauce.
Garnish with chopped parsley before serving.
Rainbow Butchery
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