I’ve cooked a lot of beef roasts and there weren’t that many of them I was proud to claim, until now. This recipe has never, ever turned out poorly. I have essentially dumbed down a beef bourguignon recipe. This recipe has a few less steps and way less active cooking time required. You can vary the recipe with the variety of wine you use and how much of each ingredient you use as well.
Start by thinly slicing a large yellow onion into a dutch oven with some olive oil in the bottom. Add salt and cook until golden in color.
Next add mushrooms, carrots and cut bacon. Cook until the mushrooms start to brown. I don’t have an exact on any of these ingredients. It’s whatever I have and feel like cutting. I only had 2 carrots when I made this roast. The roast before it I used 5. Completely up to you.
Remove everything from the dutch oven, season the meat and brown on all sides.
I use a Hudson Bay Beef Spice mix from Savory Spice Shop.
Make sure you flip the meat. You may add butter at this time if the pan is dry.
Perfection! Add the onion/mushroom/carrot/bacon mixture back to the pan with the meat.
Now add the wine. Whatever red variety you have on hand. I have used Malbec, Merlot, Cabernet, etc. Red wine and beef, you pretty much can’t go wrong here. I add wine until there is about a 1/2 inch in the bottom of the pan.
Cook the wine until slightly reduced and add beef broth until the roast is covered.
Bring to a boil.
Cook in a 275 degree oven for about 6 hours. You can do longer or less time. I’ve never had it turn out badly.
Bon Appetit!
. Then you can do all the steps in the same pan and cook it in the oven for 5 hours at 325 degrees.
