Slow-Braised Tuscan Sirloin Roast
Prep Time
Cooking Mode
1 - 3 to 5 lb sirloin roast
1 tbsp each kosher salt and cracked black pepper
3 tbsp vegetable oil
2 medium onions, cut into 1 in. (2.5 cm) pieces
2 red bell peppers, cut into 1 in. (2.5 cm) pieces
1 – 10 oz pkg shredded carrots (or 2 cups/500 mL coarsely grated or finely chopped)
4 cloves garlic, minced
1 cup red wine
3 cups beef broth (might not use all)
2 cans diced tomatoes
2 cups your favourite jarred tomato sauce
1 tbsp fresh oregano, finely chopped
1 tbsp fresh thyme, finely chopped
1 - 3 to 5 lb sirloin roast
1 tbsp each kosher salt and cracked black pepper
3 tbsp vegetable oil
2 medium onions, cut into 1 in. (2.5 cm) pieces
2 red bell peppers, cut into 1 in. (2.5 cm) pieces
1 – 10 oz pkg shredded carrots (or 2 cups/500 mL coarsely grated or finely chopped)
4 cloves garlic, minced
1 cup red wine
3 cups beef broth (might not use all)
2 cans diced tomatoes
2 cups your favourite jarred tomato sauce
1 tbsp fresh oregano, finely chopped
1 tbsp fresh thyme, finely chopped
Directions
1Preheat oven to 140°C (275°F). Season the roast with salt and pepper. Heat the oil in a large heavy roasting pan over medium-high heat on the stove. Brown all sides of the roast; remove from pan and set aside.
2Add onions, peppers, carrots and garlic to roasting pan. Cook, stirring, until onions begin to brown. Pour in wine to deglaze the pan, scraping up browned bits. Place the roast into the centre of the pan, pushing vegetables aside. Add enough beef broth for liquid level to reach halfway up the sides of the roast. Then stir in the canned diced tomatoes, tomato sauce, oregano and thyme.
3Cover pan tightly with lid or foil. Place in oven. Cook 1.5 kg (3 lb) roast for about 3 hr. and 2 to 2.2 kg (4 to 5 lb) roast for about 4 hr., or until fall-apart tender. Remove roast and braised vegetables from the pan; keep warm.
4To make sauce, place the roasting pan of braising liquids on the stove; cook over medium- high heat to reduce by half or desired thickness. Strain the sauce, if preferred. Season to taste. Cut the roast into large chunks, arrange on platter alongside the braised vegetables. Serve with sauce on the side.
Tips
1
Serve with creamy polenta and garlicky green beans as sides.
Disclaimer
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Personal Note
Personal Note
