Shredded Bottom Round Roast
A slow-cooked roast with a blend of vegetables and red wine.
A slow-cooked roast with a blend of vegetables and red wine.
Instructions
1
Bring roast to room temperature.
2
Preheat oven to 275°F. Salt and pepper roast.
3
Heat oil in Dutch oven over medium-high heat. Place roast in pan and sear on all sides until brown.
4
Add onions, garlic and carrots to pan and stir. Cook until onions begin to brown. Add wine to deglaze pan.
5
Add diced tomatoes, beef broth and fresh herbs last to Dutch oven. Cover with lid. Place into oven and cook until roast is fall-apart tender, easily shredded using a fork. Approximately 3 hours for a 3-lb roast and 4 hours for a 4- to 5-lb roast.
For crock pot cooking, transfer everything to crock pot before beginning step 5. Cook on low until fall-apart tender, approximately 6-8 hours. Cooking on a higher setting will result in a tougher roast.
Difficulty Level: 2 out of 5
Ingredients
1 3- to 5-lb Sterling Silver® bottom round roast
2 onions, cut into 1-inch pieces
1 pound carrots, shredded
4 cloves garlic, finely minced
29 ounces canned diced tomatoes
1 cup red wine
3 cups beef broth
3 sprigs fresh thyme, whole
3 sprigs fresh rosemary, whole
Vegetable oil as needed
Pepper and kosher salt as needed
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