Slow Roasted Beef

Ingredients:

• 3-4 pounds beef roast (such as chuck, round, or sirloin)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 2 sprigs of fresh thyme (or 1 teaspoon dried thyme)
• 2 sprigs of fresh rosemary (or 1 teaspoon dried rosemary)
• 2 bay leaves
• 2 tablespoons flour (optional, for gravy)

Instructions:

1. 1. Preheat your oven to 325°F (160°C).
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3. 2. Season the beef roast generously with salt and pepper on all sides.
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5. 3. Heat olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat.
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7. 4. Sear the beef roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pan and set it aside.
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9. 5. In the same pan, add sliced onions and minced garlic. Cook until softened, about 3-4 minutes.

1. 6. Deglaze the pan with beef broth and red wine, scraping up any browned bits from the bottom.
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3. 7. Return the beef roast to the pan. Add thyme, rosemary, and bay leaves.
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5. 8. Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.
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7. 9. Roast the beef for about 3-4 hours, or until it's fork-tender and easily pulls apart.
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9. 10. Once the beef is cooked, remove it from the oven and transfer it to a cutting board. Let it rest for 10-15 minutes before slicing.

1. 11. Optional: To make gravy, strain the pan juices into a saucepan, discarding the solids. Whisk in flour and cook over medium heat until thickened, about 5 minutes.
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3. 12. Slice the beef roast against the grain and serve with gravy on the side.