Slow Roasted Beef
Slow Roasted Beef
I’ve been thinking a lot about comfort foods lately. I suppose its the time of year and the state of the weather that demands it. Here on Van Isle, the winter months are spent beside a fire, trying to get the damp out of your bones. Rain is something that I didn’t think I’d like to see days on end. Apparently I was right.
The wetter it is outside, the more my mind turns to slow roasted meats and bubbling pots of stew. Winter vegetables are so rewarding with their sweet and savoury flavours. My cooking class in January will feature the likes of butternut squash, fennel, spinach and kale. Beautiful for roasting and braising.
Today I’m having a few friends over for dinner and thought I’d slow roast some beef. Now, I do not own a slow cooker. I don’t actually like the idea of them at all. There is really no need of them if you have an oven, which most of us do. So, this morning at 9 a.m. my roast, smothered in it’s marinade, when into the oven at 250 degrees and that’s where it will stay for about 6-8 hours today. It will begin to fill my house with sweet smells at around noon and then by late-afternoon, it will be done and ready to shred. I’m going to serve it with sweet pickles, mashed potatoes (thanks to my friend!) and some creamed corn. A hearty, simple meal that will go nicely with a fire and some red wine.
Here’s the what I did:
Recipe: Slow Roasted Beef
Ingredients
- 1 – 3-4 lb. beef roast, your choice of cut
- 1 cup of tomato sauce
- 1 cup of coffee
- 1/2 cup of sugar
- 1/4 cup of ketchup
- 1/4 cup of soy sauce
- 2 tbsp. of Dijon mustard
- 1 tbsp. of Feisty seasoning
Instructions
Place the roast in a roasting pan with a tight fitting lid. Whisk the remaining ingredients together and pour over the roast. Marinate the roast for as long as you can, 2 hours or overnight and then place in 250 degree oven, covered, for 6-8 hours. Once roasted, remove the beef from the remaining juice, and shred the meat with two forks. Once the meat is shredded, add as much of the remaining juice as you’d like and serve.
Microformatting by hRecipe.
