Dutch Oven Red Wine Roast

Make sure to use a dutch oven for this recipe. The first part of the recipe is cooked on the stove on medium heat.

To begin I sauteed 3 chopped carrot sticks, one chopped whole white onion, 5 chopped sticks of celery. Once all these veggies are chopped and sauteed next I add in 3 tablespoons of tomato paste, 5 cups of beef stock and one whole bottle of red wine of your choice. I used one pound of minute roast and placed it into the pot. Pick your fresh herb of choice and add that into the pot for flavor.

For the rest of the cooking turn on the oven on 350 and cook the entire dish with the lid on the pot inside of the oven. Cook for about 2 hours, of course checking it from time to time. After 2 hours of cooking I take out all of the veggies and meat and cook the remainder of the liquid on the stove on medium heat until the sauce thickens. Once the sauce is formed I placed everything back into the pot for about 10 minutes.

Cooking With Style

SARIT