Red wine, garlic, herbs and beef is just one of those classic combinations. Pair together and cook it in a slow oven and you have created some food magic on a plate. This slow cooked beef roast is the perfect family dinner.
Whether you cook it in a slow oven like I did or in the slow cooker, the result will still be AMAZING!
The combination of the red wine and beef stock bath, with the slowly cooked beef make the base for the perfect gravy. For those who do not like cooking with wine, omit and increase the stock instead.
Prep 10 min // Cook 4 hours 15 min
1 beef roast (any cut will do, I used a slow cooked beef roast from the supermarket)
3 cloves garlic sliced into thirds
1 cup good quality red wine
1 cup liquid beef stock
1 tbs olive oil
1 tbs corn flour
Cut little slits over the beef roast and place slivers of garlic in each cut around the beef roast.
Rub olive oil over the beef and then rub the EDMK Beef Roast Spice Rub over the entire beef.
Place in a roasting dish and add the red wine and beef stock.
Cover the pan tightly with foil and cook for 4 hours.
Remove the foil and cook for a further 45 minutes.
Remove the roast from the oven then from the tray and let it rest on a plate covered with the foil to keep it warm. Place the pan on the stove top, then whisk the meat juices until the gravy becomes thick. If required use 1 tbs corn flour mixed with water to thicken up and add a knob of butter.
ROAST BEEF SPICE RUB
2 tbs tarragon
1 tbs thyme
1 tbs chives
1 tsp pepper
1 tsp salt
1 tsp rosemary
1 tsp mustard powder
Place all ingredients together, mix well and store in an airtight container for up to 6 months.
Note: You can add milk, cream or more liquid stock as you whisk the gravy. I tend not to, as I prefer to thicken it with butter and cornflour if needed.