Comforting Beef Roast

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Belinda 1

""I have been working on perfecting this roast for quite some time. It is made in the oven in a covered dutch oven but could be made the same way but tightly covered with foil. Not only is this the best roast I make but the easiest.It could easily be made into a one pot dinner by adding carrots and potatoes.""
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4.5 - 5 h 6 servings
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Original recipe yields 6 servings



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  1. Dry roast with paper towels. Season both sides of roast with salt and pepper, using 2 tsp. salt and 1/2 tsp. pepper. Over Med.High heat melt butter with olive oil in dutch oven or roasting pan. Sear both sides of roast, remove to plate. Saute onions, garlic mushrooms and remaining salt and pepper until tender but not brown, about 10 minutes. Stir in tomato past. Add wine and simmer until reduced to 1/4 of the liquid, remember to scrap up the taste brown bits from the bottom of the pan. When wine is reduced place roast back into the dutch oven. Add beef stock to 1/4 way up roast. Cover and simmer for 4 hours or until very tender. Skim off fat and serve reduced liquid as a sauce or gravy.