※ Slow Cooked Roast Beef

Preheat oven 250 degrees.
Rub the joint down with a little olive oil, garlic. salt and pepper.
fresh herbs of your choice, I generally go for rosemary, sage and thyme.
Place it in the oven in the baking dish for 10 minutes to seal the outside.
Take it out after the 10 mins are up and put the baking dish on the bench
Reduce the heat of the oven to 150 degrees

Throw into baking tray:

2 cups of beef stock (salt reduced or it will be too salty at the finished product)
2 cups red or white wine for flavor
1 chopped onion or shallots
Herbs. (rosemary, thyme, lemon thyme)

A few smashed cloves of garlic
4 Whole cloves black garlic
Dash of Tabasco
1 Teaspoon of paprika, sweet or smoked

Tightly cover the joint with foil sealing edges around sides of tray to make sure it does not dry out

Return to oven, cook slowly for 3 hrs or so depending on joint size, longer for bigger pieces.
If it is a small piece you can maybe do 2 hrs.

I generally check it after 2 hours and see how it is coming along.
At this stage, the level of stock is a nice reduction, you may wish to add some more stock/ wine if you are cooking it further.

Leftovers for lunch the next day are the best part of making a roast.


  1. Elle this looks freaking amazing, can't wait 'til I have a working oven!!!

  2. Thanks Jade. Hope all is going well.


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